Orchard and Field Salad

Ni Shoku Namasu

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Preparation info

  • Serves


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Here’s an unusual fruit-and-vegetable mélange that nicely complements grilled or fried fish and poultry.


  • cup rice vinegar
  • 2 tablespoons sugar
  • 8-10 ounces daikon (Japanese white radish)
  • 1 teaspoon salt
  • 1 large Golden Delicious apple, about 7 ounces
  • 3 ounces seedless green grapes
  • 4 sprigs fresh mint, for garnish (optional)


Combine the rice vinegar and sugar in a small glass or ceramic saucepan, and heat the mixture slowly, stirring to dissolve the sugar. Pour it into a heat-proof pint-size glass or ceramic container and set aside to cool to room temperature.

Peel the radish and save the peels for making the sauté, if you wish, or discard. Cut the radish into ¼-inch cubes and toss them with the salt, then let them rest for 10 minutes. Place the radish cubes in a strainer and shower them with fresh cold water to remove excess brine. Blot up the surface moisture with paper towels, then transfer the radish pieces to the vinegar and sugar mixture. Cover the container and allow the radish to marinate at room temperature for at least 30 minutes and up to 2 hours. Or refrigerate the radish for 4–24 hours.

Pour the radish and sauce into a large glass bowl. Peel and seed the apple, then cut it into ¼-inch cubed pieces and toss these well with the radish and sauce.

Pick all the grapes from their branches and discard any bruised fruit. Trim off the slightly discolored end that was attached to the branch and cut each grape in half, lengthwise. Toss these into the bowl and mix well. Chill the fruit and vegetables for at least 10 minutes and up to 2 hours.

Drain the fruit and vegetables of excess liquid just before serving. Garnish with sprigs of fresh mint, if you like.