namasu; vinegared raw fish and vegetables
A traditional Japanese dish of thinly sliced raw fish and vegetables seasoned with vinegar; often served as a side or appetizer.
Red-and-white vinegared daikon and carrot salad is often served as part of New Year's dishes.
I made namasu with fresh sea bream.
vinegared chrysanthemum petals
thinly sliced salmon head cartilage and daikon in vinegar dressing
chrysanthemum namasu; pickled chrysanthemum petals
Usually written in kana; the kanji forms 膾 and 鱠 are rare and mainly encountered in historical or specialized contexts.
Rare kanji form; may appear in classical or culinary texts.
Rare kanji form; may appear in classical or culinary texts.
The word なます is of native Japanese origin. The kanji 膾 and 鱠 are Chinese characters used for similar dishes, but the exact historical derivation is uncertain.