Throughout Japan, favorite regional vegetables are pickled with salt, vinegar and rice bran. These pickles, or tsukemono, are like Western pickles in that they are served as a side dish. Kouhaku namasu combines lightly preserved daikon radish and carrots for a delicitous red and white dish that is a staple of New Year’s meals. It’s very easy to make and can be stored in the refrigerator for about a week. It goes nicely with a little sake as well.

Here is a very quick and easy Miso with Ginger recipe