Shimidaikonnōtauenonimono 凍み大根のお田植えの煮物

History and Origins

"Frozen Roots" was one of the survival foods made from winter's cold, which dried the roots in the cold air. In the past, they used to cut the roots apart and dry them and freeze them under the walls. The cold of the night freezes the roots and melts them by the warmth of the day. If you repeat this over and over again, the water will go out of the root. It's also called "cold dry root," and it tastes different from the raw root. Once upon a time, every house was planted by hand, and since it took a lot of trouble, there was a special "Singing" for that period. We made fish, rice, rice, frozen roots, and so on. We all wished that we could make good rice this year. There is a "frozen" diet that has the cold weather in it, and there are other forms of "frozen tofu" and "frozen tofu" besides the frozen roots. The Fabulous Culture of Shikoku, which supported the cold food of the region as a food reserve, is the wisdom of the first people who have naturally cooked food.

When It Is Eaten

Using winter dryness, they grew frozen roots and were eaten as long as preserved food. It's still eaten as a "Singing Field" during the Tata season.

How It Is Eaten

The way the frozen roots are formed varies somewhat from region to family, but there are areas where they are not boiled. The frozen root will be boiled with such vegetables as cucumbers and carrots.

Recipe

Ingredients

• 400 g potato
• 100 g carrot
• 2 dried herring (乾)
• 400 g bracken
• 2 frozen daikon radish
• 10cm） 1 kelp (konbu)
• 5 cups water
• Mix: 4 tbsp soy sauce
• Mix: a pinch salt
• Mix: 4 tbsp sugar
• Mix: a pinch dashi stock
• Mix: 2 tbsp sake

Method

1. The frozen root is soaked in water from the previous day. I'll salt the straw from the previous day. A hungry herring can be soaked overnight in rice juice.
2. I'm cutting the frozen root to a small size. Carrots are cut by two centimeters. I'll cut the absent herring to a size of two centimeters. Cut the straw to five centimeters. I'll cut the cloth into small pieces.
3. Put the ingredients in a pot other than straw, add the flavor A, add the flavor A, apply it to the fire, and boil it until it is cooked in the middle until it becomes soft.
4. If you boil a piece of straw in it, you will taste it and stop the fire.

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.