Persimmon Namasu Pickles

Name: Persimmon Namasu Pickles
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Daikon radish; 1 Persimmon; 1 -2 1/2 tablespoons Vinegar; 1 -1 1/2 tablespoons Sugar; 1/4 tbsp Salt; 1/2 tsp Usukuchi soy sauce; 1 Dashi stock; 100 ml Water; 2 tsp Salt

cookpad.japan @cookpad_jp

Autumn is the season for persimmons! You can enjoy them as is, but why don't you occasionally add them to a savory dish? It's easy and quick recipe.

This recipe was created by Ms. Kiyoko Tawara, a food writer using local ingredients from the Masuda region of Shimane prefecture.

Mix the tightly squeezed daikon and persimmon in a separate bowl before adding the combined vinegar so that the flavor will penetrate evenly. It will also help the daikon and persimmon to preserve their shape, and the dish will look better. Recipe by Takatsugawa friend river

Autumn is the season for persimmons! You can enjoy them as is, but why don't you occasionally add them to a savory dish? It's easy and quick recipe.

This recipe was created by Ms. Kiyoko Tawara, a food writer using local ingredients from the Masuda region of Shimane prefecture.

cookpad.japan @cookpad_jp

Autumn is the season for persimmons! You can enjoy them as is, but why don't you occasionally add them to a savory dish? It's easy and quick recipe.

This recipe was created by Ms. Kiyoko Tawara, a food writer using local ingredients from the Masuda region of Shimane prefecture.

Autumn is the season for persimmons! You can enjoy them as is, but why don't you occasionally add them to a savory dish? It's easy and quick recipe.

This recipe was created by Ms. Kiyoko Tawara, a food writer using local ingredients from the Masuda region of Shimane prefecture.

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Ingredients

4 servings

200 gramsDaikon radish
1Persimmon
Combined vinegar:
1-2 1/2 tablespoons Vinegar
1-1 1/2 tablespoons Sugar
1/4 tbspSalt
1/2 tspUsukuchi soy sauce
1Dashi stock
100 mlWater
2 tspSalt

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Steps

1

Cut a daikon into 5 cm length, and julienne.
2

In a bowl, lightly rub with 2 teaspoons of salt. Add 1/2 cup of water and let rest for a while.
3

Peel a persimmon, cut into half, deseed, and cut into rectangular slices.
4

Mix the ingredients to make the combined vinegar. It's easier to mix with the back of a spoon.
5

In a separate bowl, combine the tightly squeezed daikon and persimmon slices.
6

Toss with the combined vinegar from Step 4 and it's done.