Tosakanori and Daikon Kohaku Namasu

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Not just for New Year's! This auspicious dish combines the treasures of the sea and the mountains.

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Ingredients:

• Tosakanori (before salt soaking/rehydrating): 50g/15g
• Daikon (with skin): 500g
• Salt: 1 tablespoon
• (A)
  • Vinegar: 4 tablespoons
  • Sugar: 1½ tablespoons

Instructions:

1. Rinse the salted Tosakanori twice in water, then soak it in water for about 3 minutes to remove excess salt. If using dried Tosakanori, rehydrate it in water for 4 minutes.

2. Peel the daikon and julienne it into strips about 5 cm long. Place in a bowl, sprinkle with salt, and massage gently. Let it sit for about 10 minutes until it wilts. Rinse briefly in water and squeeze out excess moisture.

3. In a bowl, combine the Tosakanori with the daikon and add (A). Mix well to incorporate the flavors.

4. For a nice presentation, aim for uniform cuts of daikon. The rinsed daikon should have a slight saltiness but not be overly wet, as excess moisture can dull the flavor.

5. While rice vinegar works well, fruit vinegars like persimmon vinegar also pair beautifully.

6. Store in a container in the refrigerator; it’s best consumed within a week.

Enjoy this delightful and vibrant dish!