namasu
Sign in to savethumb|Kōhaku namasu Thin strips of pickled daikon radish and carrot is a Japanese dish consisting of thinly sliced uncooked (nama) vegetables and seafood, marinated in rice vinegar (su) for several hours, pickling them slightly. Namasu was brought to Japan from China during the Nara period (710-794).
Wikidata facts
- Subclass of
- vegetable dish
- Country of origin
- Japan
- Image
- Namasu with kimizu.jpg
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
2 sectionsContents
- See also
- References
thumb|Kōhaku namasu Thin strips of pickled daikon radish and carrot is a Japanese dish consisting of thinly sliced uncooked (nama) vegetables and seafood, marinated in rice vinegar (su) for several hours, pickling them slightly. Namasu was brought to Japan from China during the Nara period (710-794).
Namasu may also be called namasu-kiri (kiri means "sliced").
Excerpted from Wikipedia’s “namasu” article, available under the CC BY-SA 4.0 licence.