All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Daikon to kani no remon-ae / daikon radish and crab with lemon

A namasu alternative with the clean, fresh taste of lemon.


5 cm daikon radish
Small handful (50-60 g) crabmeat
1 large lemon (2 tbsp lemon juice)
1/2-1 tsp salt (not in photo)


Julienne daikon, put in a bowl, sprinkle salt, and toss.

Put a one-size smaller bowl on top, and let sit for 30 minutes or until water comes out


Grate lemon zest.


 Squeeze extra water out of daikon, and put in a clean bowl.

Add crabmeat, lemon juice and zest, and mix well.

  • This tastes like a pickle on the first day and much milder the following day.
  • Keeps for 3 days in the fridge.

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