Orchard and Field Salad

Ni Shoku Namasu

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<


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