Using my family's favorite ratio for amazu (sweet vinegar) dishes, I made this red and white salad for New Year's.The key to making it delicious is to firmly squeeze out the water after the daikon and carrot have wilted.◆Other amazu (sweet vinegar) dishes ◆Turnips Marinated in Amazu;Myoga Marinated in Amazu; Recipe by Banyangarden

This is based off a recipe I saw in a book. I revised it and make this dish every year.The key is not to squeeze out the excess water too tightly. Recipe by jun120121

Also eaten at other times besides New Year's, this is an old favorite.It keeps well and is a convenient vinegar dish, so I make a lot. Recipe by FarmersK

Kohaku Namasu is a New Years' dish in Japan. A colour combination of red and white is considered celebratory in Japan. My mum used to cook a huge portion of Kohaku Namasu and store in a big jar. It lasts for nearly 2 weeks. #Japanese #Osechi #NewYear #event #vegan

When we had this at my husband's grandmother's place, it was so good that I asked for the recipe.I always thought that this dish was meant for the New Year's feast, but realized that eating it in the summer is really refreshing and tasty.When I brought it to a BBQ, it was really popular with my Australian friends."Use top quality vinegar" is the helpful hint from my grandmother-in-law who taught me this recipe.It takes a lot of work to cut thinly, but it pays off with a very delicious namasu.In winter, top with a little bit of yuzu to make fragrant. For 2 small bowls. Recipe by akimidori

Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey.If you don't have any kombu, dashi stock granules are fine as well.If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional.By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora

Vinegar is good for you. Since these vegetables are generally on hand, you can make this whenever you please.This time, I used about 280 g daikon and about 50 g carrots. Cut the veggies to your preferred size and thickness. Recipe by Yuripu

I had lots of freshly-harvested daikon radishes and apples, so I made this.This is a "makanai ryori" (staff dinner) dish we make at my workplace.When you chop the apple, it will oxidize and the color will change pretty quickly, so you may want to prepare the vinegar first and then throw the apple right into the vinegar. Rather than sweet apples, a more sour variety would probably be better for this, so please adjust the amount of sugar. Recipe by Ryourinin TK

Introducing cuisines using local products.This is a mixture of diced apples, crab-flavored seafood sticks, cucumbers and grated “daikon” radish, dressed with sweet vinegar (vinegar, sugar and salt). Grated radish is used to resemble snow. The color combination of red apples, crab sticks and white daikon radish expresses “kohaku,” the good omen.Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University*The Apple is the symbol of Toyohira Ward

This is an namasu (shredded and vinegared vegetables) inspired by Vietnamese cuisine. It's a salad-like accent you can put in sandwiches.It's so easy, there's nothing really to say It's also great as a drinking snack. My family likes to have it at New Year's. Recipe by Tomonchicchi

I created this recipe to balance the flavours to my liking.A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots.I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki

My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.I'm posting it here for my own record.This tastes good if you make it during the day and serve it at night, but it's even better after a day, once the dried persimmon absorbs the juices. It will keep in the refrigerator for 2 to 3 days if stored in a tight resealable container. For 4 servings. Recipe by Ponie