|This article does not cite any sources. (December 2009) (Learn how and when to remove this template message)|
Namasu (膾) is a Japanese dish consisting of thinly sliced uncooked (nama) vegetables and seafood, marinated in rice vinegar (su) for several hours, pickling them slightly. Namasu was brought to Japan from China during the Nara period (710-794).
Namasu may also be called namasu-kiri (kiri means "sliced").
Sunomono and other vinegared salads are related to namasu.[further explanation needed]
|This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it.|