Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, snow “namasu” with crab-flavored seafood, vegetables and fruits. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits is something that I’ve loved my whole life. They are fine and they look fantastic.
Snow "Namasu" With Crab-Flavored Seafood, Vegetables And Fruits. When I am mentally or physically very tired, I often have a craving for a dish called 'Namasu' that is vinegared vegetables and most commonly Daikon and Carrot. Snow "Namasu" with Crab-Flavored Seafood, Vegetables and Fruits.
To begin with this particular recipe, we have to first prepare a few components. You can have snow “namasu” with crab-flavored seafood, vegetables and fruits using 10 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits:
- Take 200 gChinese “daikon” radish (1)
- Make ready 20 g Chinese “daikon” radish (2)
- Prepare 1/2 cucumber
- Take 1/2 persimmon
- Get 1/3 apple
- Make ready 3 crab-flavored seafood sticks
- Make ready Sweet vinegar sauce ingredients:
- Prepare 2 tbsp. vinegar
- Prepare 1 and 1/2 tbsp. sugar
- Make ready 1 pinch salt
Namasu is a kind of Sunomono that is often a part of Osechi Ryouri (Japanese New Year cuisine). There are a lot of kinds of Namasu, but here we made the most typical one: red and white Namasu. The red is carrot and the white is Daikon radish, both pickled in sweet vinegar. Fruit is often eaten as a desert and is usually pealed and eaten with a fork.
Steps to make Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits:
- Grate 200g of “daikon” radish and drain the water off slightly. Dice 20g “daikon” radish, the cucumber, the persimmon, and the unskinned apple into 1cm cubes.Cut the crab-flavored seafood sticks into 1cm pieces.
- Mix the ingredients and add sweet vinegar sauce. Calories: 65kcal (273kJ) (per person)
When I make osechi, which is presented in a multitiered lacquer box, I make it a rule to include a yuzu cup with ikura salmon roe or yuzu-flavored kohaku namasu (red and white marinated daikon and carrot). Namasu (膾) 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 is a simple Japanese pickle that's ready in an hour. It can double as a refreshing tangy-sweet salad. It's easy to make attractive carrot florets with a knife and steady hand.
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