-
1
Julienne the daikon and carrot to matching dimensions: 1–2 mm square cross-section, 5 cm in length. Uniformity of cut is essential; mismatched strands absorb the dressing unevenly. Use the lower, narrower portion of the daikon, which holds less water and produces crisper strands. The cut is correct when all threads are visibly hair-fine and of equal length.
-
2
Combine the julienned vegetables in a bowl. Add the sea salt (1% of combined vegetable weight) and toss thoroughly. Rest for 10 minutes, then take up the vegetables in both hands and squeeze with full force, expelling all liquid. Repeat until no further liquid emerges. This is where the dish lives or dies: even 10% residual water in the squeezed vegetables will dilute the dressing and produce watery namasu. The finished mass should feel almost dry and compact.
-
3
Prepare the ama-zu: combine rice vinegar, sugar, and salt in a small saucepan in the ratio 3:2:1 by weight. Warm gently over low heat, stirring until the sugar and salt are fully dissolved. Do not boil. Remove from heat and allow to cool completely. The dressing should taste aggressively sweet-sour; adjust sugar or vinegar if it reads mild.
-
4
Pour the cooled ama-zu over the squeezed vegetables and toss to coat every strand. Rest at room temperature for a minimum of 30 minutes — this ambient-temperature absorption phase develops better flavour than immediate refrigeration. The daikon strands will soften slightly and take on a translucent quality.
-
5
Refrigerate until required. Within 30 minutes of service, add freshly squeezed yuzu juice and a little yuzu zest. Toss once more. The volatile aromatic compounds of yuzu are destroyed by heat or extended acidic contact; the addition must be made close to service. The namasu is ready when it smells cleanly of yuzu over sweet vinegar.