Yuzumaki ゆず巻き

History and Origins

Winter herdsmen have a dry wind coming down over the mountains. There is also a dry climate in winter, since there is little rain during the winter. Therefore, a culture of drying potatoes, cucumbers, and large roots thrives and is made in abundance of dried, dried, dried, dried, dried, and potatoes. One of the local dishes created by the wind culture is "scrolling" made by rolling the silk from a dry root. It's a winter diet season snack.

When It Is Eaten

It's often eaten during winter when the main roots are in the winter. It's mainly for celebration. I'm told that when you make a nap, you can put a roll of silk in place of "I'm red." For preservation, it was also prized as a winter home dish.

How It Is Eaten

The ground silk is wrapped around a large root that is sun dried and thind. After that, the vinegar and sugars were soaked into the mixture for several days and finished. In addition to rolling with radishes, there are times when you can use drying and other uses in some areas.

Recipe

Ingredients

• 2mm25） 5cm daikon radish
• 1.5 yuzu
• 1/2 chili pepper
• Mix: 1/2 cups sugar
• Mix: 1/6 cups mirin
• Mix: 1 cups vinegar
• Mix: 1/2 cups water
• Mix: a pinch salt

Method

1. A round of about two millimeters will be cut, and it will be spread out on a fine day, from morning till evening, and dry in the daylight. (about 10 hours).
2. Cut the skin from the sink, cut it into two-inch slices, and wrap it with a dry one.
3. Put the mixture in a storage container and soak it in the taste juice along with the pepper.
4. If it's in a storage container with a lid in the refrigerator about the week, you can eat it deliciously.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.