Namasu (膾) is a Japanese dish consisting of thinly sliced uncooked (nama) vegetables and seafood, marinated in rice vinegar (su) for several hours, pickling them slightly.
Namasu represents a Japanese sunomono dish, prepared with daikon radish and carrot. Red and white are the two colors which symbolize good luck for happy occasions, that is why this dish is often served at different celebrations such as New Year, weddings and birthdays.
Namasu has a better taste when the individual aromas of each ingredients start to mix. The unique taste of the ingredients is getting stronger when squeezing out excess water and adding rice vinegar dressing.
Namasu may also be called namasu-kiri (kiri means "sliced"). Namasu was brought to Japan from China during the Nara period (710-794).
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Namasu Recipe, japanesefood.about.com