Vinegared Persimmon (Namasu)
“Namasu” is a light appetizer of julienned vegetables dressed in vinegar. Sun-drying persimmons concentrates their sweetness and umami. This dish combines dried persimmons with namasu for a vibrant and deeply flavorful side dish.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Cut the renkon in half lengthwise, then slice thinly. Soak quickly in water with vinegar, then boil in hot water with a little vinegar until translucent, and drain well.
- Slice the celery thinly, sprinkle with salt, and once softened, rub lightly. Rinse quickly and squeeze out excess water.
- Remove the stem and seeds from the dried persimmons, coarsely chop, and coat with (A). Add (1) and (2), then toss together.
- Arrange in dishes and garnish with julienned yuzu, if on hand.
- Serving option: Cut the yuzu in half, scoop out the flesh, and use the rind as a small bowl to serve (3).
Cooking Basics
Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.
Peel the skin of the yuzu so that the peels get wider as you go. Lay the peeled skin with the white pith up and shave the pith. The pith has a bitter taste, so it's best to remove it. Julienne the peel or cut the peel into thin strips, about 1-2mm wide.
※ A sprinkle of julienned yuzu on meat dishes, udon, hot pots, or simmered dishes will add color and release a refreshing aroma and flavor.
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