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Japanese Recipes: Namasu
Vinegar Sauce

Namasu

Namasu is a vinegar-based sauce used for flavoring raw or cold poached fish, shellfish, and boiled cold vegetables.

Maguro Namasu (Tuna Sashimi with Ginger Sauce)

Serves 10 Namasu (Ishige 226), 

Shoga-zu - Ginger Sauce:

From Tsuji, p 243

1/2 cup rice vinegar
2 tbsp light soy sauce
2/3 cup dashi
1 tbsp grated ginger

Combine rice vinegar, soy sauce, dashi, and ginger.

To Serve Maguro (Tuna):

sashimi-grade tuna; 1 lb serves 7 (assume 1/8lb per person plus 1/8lb loss per lb)

No more than 15 mins before serving, slice sashimi across the grain into small chunks. Discard any parts around the edge that look grey or too white. Arrange a few pieces on each plate and pour a couple of tablespoons Shoga-zu over them. Garnish with shiso leaves. 

Kakinamasu

Serves 5-6

1/4 cup rice vinegar
1/4 cup dashi
2 tbsp sugar
1/4 tsp salt

Mix rice vinegar, dashi, sugar, and salt in a bowl. Let stand for at least 30 mins

1 lb chinese cabbage
1 medium dried persimmon

Shred cabbage. Cut persimmon into matchsticks. Combine persimmon, daikon, and dressing and toss. Chill overnight.

Serve mounded in a bowl with a drop of tamari sauce. Add a curl of carrot for garnish.

 

Sudako - Vinegared Octopus Salad

Serves 6

Sanbaizu

1 1/2 tbsp mirin
1/2 cup rice vinegar
2 tbsp soy sauce
2/3 cup dashi

In a saucepan over medium heat, mix mirin and rice vinegar. Add soy sauce. Add dashi to taste. Bring just to a boil and remove from heat. Refrigerate until needed (will keep for a week or more)

1 lb octopus tentacles or baby octopus
1 fruits juice of yuzu or lemon

Depending on the octopus you get, you may need to prepare it. Raw octopus will need to be boiled... the time depends on the thickness of the octopus. For whole baby octopus separate the tentacles from the head, remove the eyes and beak, and then slice the remaining head and tentacles into smaller pieces. For larger tentacles, on the oblique into thin slices.

Arrange 5-6 slices or a small pile of pieces in bowl. Pour 1/2 tsp citrus juice over. Spoon a few tsps sanbaizu over. Garnish with shredded nori and citrus peel.

 

All content copyright the author, Jennifer Munson munson.jennifer@gmail.com The author makes no guarantees for instructions and recipes on this site; neither does she accept responsibility for their outcomes. Verbatim copies may be made for educational purposes only provided they contain original copyright marking.

This page created April 4, 2001

Last updated August 02, 2005