Hoshidaikonzuke 干し大根漬け

History and Origins

In the snowy Niigata Prefecture, the "sow root" that was built as a preservation for winter is one of the local dishes that represents the upper part of the country, and also calls it "sucked" as "snacked." The dried or dried radish that is soaked in the oil is said to be "stuffed" because it makes a sound when you eat the radish. However, Niigata Prefecture's "sucking" is not much like "sucking" in other prefectures. It's also similar to pine riding, but the difference is that it has dry roots. In addition to the dry roots, they include carrots, cloths, sulme, and so on, and they are also used as part of the seams where a number of children are added for New Year's. Since the cloth and sulme are in there, they say that the more you sleep, the better it tastes and tastes. Speaking of the raw materials that we eat in the winter, this "heated root" is "sucked up with dry roots." When winter approaches, every home can be seen everywhere with a large root hanging under the door.

When It Is Eaten

Using the root from the fall winter, it was made up of a new moon's preservation dish.

How It Is Eaten

I will remove the skin from the fine root, cut it into four parts, or I will hang it in six pieces. The dried radish is washed in boiling water and cut into six-inch thickness. The cut root and salted number of children, along with cut-off cloths, carrots, and so forth, are swallowed in flavors made from soy sauce made from soy sauce, turquoise and wine. The seasonings have a flavor if you stop the fire just before boiling. It's delicious even if you eat it with glue.

Recipe — Serves 4

Ingredients

• 80 g dried daikon radish
• 40 g carrot
• 10cm kelp (konbu)
• 2cm dried squid
• 1 kazunoko (herring roe) (小)
• 3 tbsp sake
• 150 ml mirin
• 150 ml soy sauce
• ginger, to taste

Method

1. The main root hides the fine ones, breaks the fat ones, and drys them.
2. I'll put the dry ones back in water and cut them into small slices.
3. Carrots, gravy, etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc.
4. I'll put all the ingredients in the container.
5. Drinks, soy sauce and cane in a pot and let the fire burn.
6. If the seasoning is cold, put in the pepper and mix with all the ingredients.
7. It's mixed with the ingredients in the container.

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.