Namasu

{{Short description|Japanese dish of thinly sliced uncooked vegetables}} {{Use dmy dates|date=November 2019}} {{more footnotes|date=November 2017}} thumb|''Kōhaku namasu'' Thin strips of pickled daikon radish and carrot {{Nihongo|'''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'' was brought to Japan from China during the Nara period (710-794).

''Namasu'' may also be called ''namasu-kiri'' (''kiri'' means "sliced").

''Sunomono'' and other vinegared salads are related to ''namasu''. Sunomono dishes are closely related to namasu, which is a Japanese dish consisting of uncooked vegetables or seafood that has been thinly sliced and marinated in su, or vinegar. Marinating the foods in vinegar often leaves them with an acidic, pickled taste. Sunomono refers to food that has been dressed with vinegar, whereas namasu refers to food that has been marinated in vinegar.<ref>{{Cite web|url=https://www.thedailymeal.com/japanese-food-what-su-no-mono|title = Japanese Food: What is Sunomono?|date = 15 October 2014}}</ref>

== See also == *Ceviche *Hoe *Kuai *Sashimi *Yusheng

== References == <references /> * {{cite book|author=Ishige|title=History of Japanese Food|url=https://books.google.com/books?id=IkrXAwAAQBAJ&pg=PT257|access-date=16 November 2017|year=2014|publisher=Taylor & Francis|isbn=978-1-136-60254-2|page=257}} * {{cite book|last=Sanmi|first=Sasaki|title=Chado the Way of Tea: A Japanese Tea Master's Almanac|url=https://books.google.com/books?id=MorTAgAAQBAJ&pg=PA655|access-date=16 November 2017|year=2011|publisher=Tuttle Publishing|isbn=978-1-4629-0036-7|page=655}}

Category:Japanese seafood Category:Nara period Category:Raw foods Category:Japanese pickles