- Main lore areas
All over the prefecture
- Main ingredients used
Daikon radish, yellowtail
- History/origin/related events
Buri daikon," made with yellowtail and daikon (Japanese radish), a specialty of Kagoshima Prefecture, is a popular winter dish. It is a classic winter dish that combines the delicious taste of yellowtail and the sweetness of daikon.
Kagoshima Prefecture, which has many inner bays where yellowtail fry (mojako) can be caught, boasts the nation's largest production of cultured yellowtail. Nagashima Town, which boasts the largest production of cultured yellowtail in Japan, has established strict management standards for its cultured yellowtail, which it names "Yellowtail King," and exports it both domestically and internationally. Tarumizu City, Kanoya City, and Minamiosumi-cho are also active in yellowtail farming, and in the 1950s, Tarumizu City was one of the first in the prefecture to start such a business, and the yellowtail raised by the local Ushine Fishing Cooperative Association is branded as "Buri Osho.
Buri daikon" is often made at home with ordinary daikon radish, but using Sakurajima daikon, a local specialty of the prefecture, makes it even more delicious. Sakurajima daikon has a sweet taste, and its meat is very dense and soft, making it suitable for stewing. It is used in a wide variety of dishes such as "buri daikon," "oden," "furofuki daikon," and "dengaku," as well as in salads and pickles.
- Opportunities and times of eating habits
Farmed yellowtail is available throughout the year, but wild yellowtail is in season in winter. In the past, yellowtail was popularly known as "kanburi" (cold yellowtail) and was used as an ingredient in New Year's dishes as a good luck charm because it was a fish for success in life.
Sakurajima daikon (radish) is harvested and distributed in the market from the end of December to February, and "buri daikon" made with Sakurajima daikon during this season is exceptional.
- How to eat
Cut the daikon into round slices, beveling and cutting with a hidden knife so that the daikon can soak up the flavor. Dip yellowtail in boiling water and remove blood. Put sake, ginger, yellowtail and daikon in a pot and simmer. Serve with shredded ginger.
- Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
It is still made at home in winter. At winter events, they try to promote the deliciousness of "Buri Daikon" made with local yellowtail and Sakurajima Daikon.
Since Sakurajima daikon is very large, cut daikon is often sold for easy use at home.