Globular DAIKON Radish and Carrot, Soaked in Vinegar 　　　(Namasu)
800g globular daikon radish (maru-daikon)
50g carrot (ninjin)
	3/4 cup vinegar (su)
	3 tbsp sugar (satou)
	1/2 tsp salt (shio)		maru-daikon	ikura
salmon roe (ikura)
8 young stems of Japanese pepper (kinome)
< 1. Peel the globular daikon radish thick, slice and shred into thin strips. Sprinkle salt over the radish and squeeze when the radish become soft. 2. Peel the carrot, slice and shred into thin strips. Sprinkle salt over the carrot and squeeze when the carrot become soft. 3. Put vinegar, sugar and salt in a bowl and mix. Add shredded radish and carrot. 4. Dish up the radish and carrot in indivudual bowl, and top with salmon roe and Japanese pepper. Serves 4