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Namasu (Daikon and Carrot Salad)

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Ingredients Nutrition

  • 12 daikon radish, cut in half so ends are round (about 4 inches/10 cm long)
  • 12 carrot (about 2 in/5 cm long)
  • 1 teaspoon salt
  • citrus zest (optional, only use yuzu, but website doesn't recognize the name)
  • Seasonings
  • 1 12 tablespoons sugar
  • 1 12 tablespoons rice vinegar
  • 1 tablespoon water
  • 14 teaspoon salt


  1. Peel the daikon and carrot.
  2. Thinly slice the daikon and carrot lengthwise into 1/8-inch-thick slabs (3 mm thickness). Stack a few slabs at a time and cut lengthwise into 1/8-inch-thick strips.
  3. Put daikon and carrot julienned strips in a bowl and sprinkle salt. Give a gentle massage and set aside for 5-10 minutes.
  4. Meanwhile combine all the ingredients for the seasonings in a small bowl and whisk well together.
  5. Squeeze water out of daikon and carrot and put in a new bowl.
  6. Pour the seasonings and mix well togther. Garnish with thin strips of yuzu and serve at room temperature or chilled.
  7. Note:
  8. The ratio of carrot to daikon should be 1 to 5.

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