Radish Namasu

What is namasu?  It's  like a very simple  salad and always marinates gently in rice vinegar.  The word "nama" refers to vegetables, usually uncooked and "su" is rice vinegar.  I've seen it made often with Daikon- Japanese radishes.  These can sometimes be hard to find.  Chef Azuki made these with the plentiful and easy to grow red radishes.  The color of the skin is beautiful!

Radish Namasu

Ingredients:
12 large radishes, thinly sliced
4 T rice vinegar
2 T sugar
1/2 tsp salt

Directions:
Toss ingredients together

You can serve this immediately, but the flavor is enhanced if you give it at least 2 hours to marinate
in the refrigerator.  

Slicing tip:  It's easy to slice with a mandolin slicer but you have to be careful not to
cut your fingers. They have mandolins with safety guards now. I suggest using them.
Then this dish can be ready in minutes.

BeaNspirations: There's beauty in simple creations with items that are readily available.