Namasu (pickled vegetables) - Namasu (pickled vegetables)

Japanese: なます(膾) - なます

It can also be written as 鱠. As the Wamyōshō states, it is "thinly cut meat," in ancient times it referred to raw fish, shellfish, or bird and animal meat that had been simply cut into strips. Its name appears in the Nihon Shoki, in the entry for August, 53rd year of the reign of Emperor Keikō, and it can be said to be one of the oldest cooking methods along with atsumono (a soup soup). During the Muromachi period, Yamabuki namasu, Unohana namasu, Yuki namasu, Sasabuki namasu, and many other varieties appeared. Yamabuki namasu is flounder meat sprinkled with its eggs, Unohana namasu is mixed with nuta (sake lees mixed with mustard), Yuki namasu is fish topped with grated daikon, and Sasabuki namasu is fish with daikon radish leaves added. All of these were usually served with vinegar.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

鱠とも書く。《和名抄》が〈細切肉也〉としているように，古くは生の魚貝類や鳥獣肉を細切りにしただけのものをいった。《日本書紀》景行天皇53年8月条などに名が見られ，〈羹（あつもの）〉とともに最も古い調理法といえる。室町期になると，山吹なます，卯の花（うのはな）なます，雪なます，笹吹（ささぶき）なます，その他多くの種類が登場する。山吹なますはカレイの肉にその卵をいってまぶしたもの，卯の花なますはぬた(酒かすにからしを加えたもの)であえたもの，雪なますは魚の上におろしダイコンを盛ったもの，笹吹なますはダイコンの笹がきを加えたもので，いずれもふつうは酢をかけて供した。

出典　株式会社平凡社世界大百科事典第２版について　情報

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