Daikon and Carrot Salad with Sweet Vinegar Dressing (Amazuae)

This is a refreshing vegetable side dish with a balance of acidity and sweetness. It’s similar to a salad but contains no oil, giving it a light and clean flavor. It also makes a great accompaniment to a variety of dishes.

• by Yuko Ihara

“Amazu” (sweet vinegar / 甘酢) is a traditional Japanese seasoning made by combining vinegar with sugar and soy sauce. It’s commonly used in dressed dishes (“aemono” / 和え物) and pairs especially well with vegetables. The balance of subtle sweetness and acidity stimulates the appetite. Daikon and carrot not only offer a pleasing texture and flavor balance, but also create a visually appealing combination with their bright contrasting colors.

Although only a small amount of Kikkoman Soy Sauce is added as a hidden flavor, its aroma and umami bring balance to the sweet vinegar to create a deeper, more lingering taste.

Before tossing the vegetables with sweet vinegar, they are mixed with salt and water and left to sit for a short time. This technique, known as “yobimizu” (“calling water” / 呼び水), helps draw out moisture from the vegetables. Removing excess water makes it easier for the sweet vinegar to soak in and also adds just the right amount of saltiness.

daikon radish - 200g (7 oz.)
carrot - 60g (2 oz.)

salt - 1/2 tsp
water - 2 Tbsp

vinegar - 2 Tbsp
water - 1 Tbsp
sugar - 1/2 Tbsp
Kikkoman Soy Sauce - 1/2 tsp

This dish uses “Daikon and Carrot Salad with Sweet Vinegar Dressing” as a seasoning base to create a sweet and tangy braised chicken. The drumettes are first seared until golden, and a touch of Kikkoman Soy Sauce is added to enhance their fragrant, savory flavor. The refreshing aroma of thyme adds a final accent, resulting in a richly flavorful dish.

Tuna and avocado are marinated in olive oil and Kikkoman Soy Sauce, then served on top of “Daikon and Carrot Salad with Sweet Vinegar Dressing”. The sweet and tangy flavor adds a vibrant accent, making this dish both visually appealing and delicious—perfect for party menus. Mix everything together before eating for the best flavor.

Any vegetables that can be eaten raw are fine; just choose what you like! Among them, cucumber, napa cabbage, cauliflower, and onion are especially recommended.

In Japan, rice vinegar or grain vinegar is mainly used, but as long as the vinegar is clear and mild in flavor, any type is fine. Clear vinegar is used to keep the natural color of the vegetables. White wine vinegar, white balsamic vinegar, or apple cider vinegar also work well. The level of acidity varies depending on the type of vinegar, so choose according to your taste. If you want a stronger acidic flavor, reduce the amount of water added to the sweet vinegar mixture.

Having lived in England and the U.S., Yuko Ihara is well-versed in a wide range of culinary genres. As a culinary researcher, she creates dishes for magazines and books, develops corporate menus, and also engages in product development and food consulting. She introduces easy-to-follow tips on how to make delicious food at home, emphasizing the importance of seasonality and healthful eating. When travelling, she loves to search for delicious vegetables and ingredients.

Instagram: @iharayukoo