# Kaki Namasu ｜ Our Regional Cuisines

**Cuisine Name**: Kaki Namasu

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Nara Prefecture

## Main Ingredients Used
Daikon Radish, Carrot, Dried Persimmons, Vinegar

## History, Origin, and Related Events
In Nara Prefecture, the traditional New Year's dish known as "Kaki-namasu" has been enjoyed for a long time. Kaki-namasu features a combination of daikon radish and carrot, creating a visually appealing red and white mixture symbolizing Mizuhiki (decorative Japanese cord). This color combination carries a wish for peace and harmony, harking back to the Heian period. The addition of dried persimmons to "Kaki-namasu" enhances the overall flavor with the sweetness and richness of the persimmons, resulting in a delightful vinegar-based dish.

## Opportunities and Times of Eating Habits
"Namasu" eaten during the New Year often includes daikon radish and carrot, but in Nara, there is a special version called "Kaki-namasu" that uses the local specialty, persimmons. While dried persimmons are commonly used, "Kaki-namasu" with fresh persimmons is also delicious. This dish has been passed down as a traditional New Year's food for a long time.

## How to Eat
"Kaki-namasu" is a simple dish that combines daikon radish, carrot, and dried persimmons mixed with vinegar. During times when sugar was expensive, dried persimmons were used as a substitute for sugar in various dishes. The addition of persimmons to the tangy red and white namasu makes it both easy to eat and delicious. Some variations include garnishing with finely shredded yuzu (citrus) peel.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Kaki-namasu" continues to be frequently made in households and passed down from parents to children.

## Ingredients
- Daikon radish: 240g
- Carrot: 28g
- Dried persimmon: 40g
- [Awase-zu(sweet and sour dressing)] Vinegar: 2 tbsp.
- [Awase-zu(sweet and sour dressing)] Sugar: 1-2 tsp.
- [Awase-zu(sweet and sour dressing)] Salt: 1 tsp.

## Recipe
1. 1. Mix vinegar, sugar, and salt to create the vinegar dressing.
2. 2. Peel and julienne the daikon radish and carrot. Sprinkle it with salt, mix well, and let sit for a while.
3. 3. Once they become tender from salt, rinse them under running water and squeeze out any excess moisture.
4. 4. Remove the stems and seeds from the dried persimmon and cut it into thin strips.
5. 5. Mix the prepared vinegar dressing with the daikon, carrot, and dried persimmon.
6. 6. Optionally, garnish with julienned yuzu peel for added fragrance.

## Provider Information
provider : "Nara Prefecture's Collection of Local Recipes ~ Growing up healthy as Yamato Children~" (Nara Prefectural Board of Education)

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