For Osechi or Okuizome - Mild Red and White Namasu

• 1/3 Daikon radish
• 1/2 Kintoki carrot (dark orange-red carrots)
• 3 tbsp Vinegar
• 1 tbsp Sugar (or castor sugar)
• 1 tbsp Mirin
• 1 tbsp Honey
• 3 cm square pieces Kombu (or dashi stock granules)

1. Finely julienne the daikon radish and carrot.
2. If you use the slicing blade on a food processor or similar, it's easy.
3. Soak into water as soon as it's cut.
4. Wipe the kombu with a moistened towel.
5. Combine the flavoring ingredients and mix until dissolved.
6. Mix the drained daikon radish and carrot with the flavoring ingredients.
7. When the flavors have melded, it's done.
8. The cup is my original creation, made from hollowed-out yuzu rinds.
9. I put it in our family's osechi for 2013.
10. See

radish, kintoki carrot, vinegar, sugar, mirin, honey

Taken from cookpad.com/us/recipes/171747-for-osechi-or-okuizome-mild-red-and-white-namasu (may not work)