Sengiri Daikonno Madaka Zuke 千切り大根（切り干し大根）のまだか漬け（せんぎりだいこん（きりぼしだいこん）のまだかづけ）

History and Origins

"I'm still stuffed" is a local dish of Miyazaki Prefecture. It's said that the sound of "singing" still comes from a name that cannot wait to be so delicious. It's a healthy dish where all the good things in your body are used as raw radishes, roast beans, carrots, sulme, fabrics and so on. Miyazaki Prefecture is a major producer that produces the majority of the large roots in the country. And the main root is Kansai and is known as the "screw root" in Kanto. A typical dry product from the Edo era, and the Aichi Prefecture product, which was a trailing one, was the main source of the Aichi Prefecture. The raw materials are a physiological mass called the blue neck. Miyazaki Prefecture is native to the country's rich town, which is followed by Tano and Shikoku. The production varies from 2,500 to 3,000 tons a year. Every year from late November to February, the fields of Tohoku, Japan, are lined with shelves to dry, and the scenery is winter's windy poetry. In farmers, the roots are washed and cut into strips, spread quickly on shelves, and put into the cold west wind of the fog. The white radish, in the presence of fog and the strong sun peculiar to the southern countries, can be born into a thousand-snap mass that is reduced to a thin brownish brown after half a day or so.

When It Is Eaten

Although it's been around the year, many families are built in winter, especially during the winter season, when new radishes can be grown.

How It Is Eaten

The main root is quick to wash with running water and narrow down the moisture. Carrots and ginger are cut into pieces, and dried cloth is dried with frickins. Slemica is cut with fire. Soy sauce is baked in fried bread. It's stuck in soy sauce and sugar.

Recipe

Ingredients

• 100 g daikon radish
• 50 g carrot
• 1/2 pieces ginger
• 25 g dried kelp (konbu)
• 1/2 Japanese flying squid
• 75 g soybeans
• a pinch chili pepper
• Mix: 100 ml light soy sauce
• Mix: 100 ml dark soy sauce
• Mix: 90 g sugar
• Mix: 200 ml vinegar

Method

1. The main root can wash and water quickly with running water and quickly.
2. Carrots and ginger are cut into pieces, dried cloth is wiped with frickins, and cut into pieces.
3. Slemica is cut with fire.
4. Soy sauce is baked in fried bread.
5. I'll cut the pepper in a small bite of my favorite taste.
6. I put seasoning A in a pot and I put it in a pot and I put it on the edge of boiling.
7. All the ingredients are soaked in the recipes of step 6. You can eat it well for half an hour or so.

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.