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Kohaku Namasu, Japanese Daikon and Carrot Pickles
Crisp Vegetables in a Sweet and Tangy Citrus Marinade
🍽️ 6 servings Prep 25 min. Total 25 min. ⭐ Easy

A refreshing Japanese pickle served as a side dish or topping, with crunchy daikon and carrot in a sweet-sour marinade.

The Story Behind the Recipe

I love pickles, and this Japanese version is one of my favorites. It has the sweetness, acidity and crunch I enjoy, making it a wonderful addition to richer dishes.

I used it in my Pork Belly Gua Bao with fresh coriander. The fresh, sweet-sour vegetables worked beautifully with the pork and its sauce.

Kohaku Namasu also belongs to osechi ryori, the traditional foods enjoyed for Japanese New Year. “Kohaku” means red and white, the same colors seen in Japan’s flag. In this dish, carrot and daikon evoke celebratory mizuhiki cords and wishes for peace and harmony. Although especially associated with New Year, it is enjoyed throughout the year.

The Technique

  • Salt the vegetables to draw out moisture.
  • Drain and squeeze well.
  • Refrigerate in the marinade for at least 8 hours.
Ingredients

Vegetables

  • Prepared daikon: approximately 300 g / 10.6 oz

  • Prepared carrots: approximately 200 g / 7 oz

  • Salt: ¾-1 tsp, for the initial resting stage

Marinade for 500 g / 1.1 lb Vegetables

  • Wine vinegar: 50 ml / approximately 3 tbsp plus 1 tsp

  • Water: 75 ml / 5 tbsp

  • Sugar: approximately 40 g / 1.4 oz

  • Orange juice: 1 tbsp

  • Lemon juice: 1 tbsp

  • Soy sauce: ½ tsp

  • Salt: slightly less than ½ tsp

Steps

Preparing

  1. Cut the daikon and carrots into thin, similar-sized strips.

  2. Mix with the preparation salt and leave for approximately 20 minutes.

  3. Stir together the marinade ingredients until the sugar and salt dissolve.

  4. Discard the liquid released by the vegetables and squeeze them well without rinsing.

Marinating

  1. Place the vegetables in a food-safe sealable bag and add the marinade.

  2. Press out the air and seal, keeping the vegetables in contact with the liquid.

  3. Refrigerate for at least 8 hours, preferably overnight.

  4. Serve as a side or use as a topping.

Tips and Secrets

  1. Change the carrot-to-daikon ratio freely while keeping the total prepared weight at 500 g / 1.1 lb.

  2. Double the marinade for double the vegetables.

  3. Approximately 25 ml / 5 tsp yuzu juice can replace the combined orange and lemon juices.

  4. Kombu is optional. Remove it within 24 hours.

  5. Refrigerate in a sealed container with the marinade for approximately 4-5 days.

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