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Kaji’s Namasu

User rating: (2)

Featured in the Honolulu Star-Advertiser on May 12, 2021.
Recipe compliments of Chef Blake Kaji.



Kaji’s Namasu

  • 3 Japanese cucumbers, trimmed
  • 1 small carrot, peeled
  • 1 tablespoon ginger, peeled
  • 1/2 cup sugar
  • 1/2 cup rice vinegar
  • 1/4 teaspoon kosher salt
  • 1-1/2 tablespoon toasted sesame seeds
  • 1/2 kamaboko, julienne
  • 1/4 cup wakame, reconstitute in water, then drain
  • 1/4 onion.fine julienne


  1. Cut cucumbers in half diagonally and peel thin strips of skin off each half.
  2. Remove seeds and cut into 1/4-inch pieces lengthwise; set aside.
  3. Using a mandoline or knife, slice carrot and ginger on bias and julienne.
  4. In a mixing bowl, combine rice vinegar, sugar and salt until dissolved.
  5. Add remaining ingredients including cucumbers.
  6. Mix together, cover and refrigerate for at least an hour.

Makes about 8 cups.

Approximate Nutrient Analysis per 1/4 cup serving:
25 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 25 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g sugar, 1 g protein


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Just finished making this recipe. It's really good. I added cuttlefish, smoked dried scallops, and minced clams to all the other ingredients. I was going to add daikon and some aburage, but our Safeway was out of both. This recipe is a keeper, and I doubled the recipe, so I have lots to share with loved ones.

by Tracey on 1/18/2022

Picked this namasu up at the Kaiser High School Farmers market and it was super ono!

by ANONYMOUS on 9/14/2021