Furu-takuan no Nimono ｜ Our Regional Cuisines

Fukui Prefecture

Furu-takuan no Nimono

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Image source: SATO Mami from Jin-Ai University

Main lore areas

All areas within Fukui Prefecture
Main ingredients used

Furu-takuan (old pickled daikon)

History/origin/related events

It is a local food representative of Fukui Prefecture, which has been loved since long ago. It is called "yomokonji" in the Kono area of Minamiechizen Town (formerly Kono Village). Further, in the Asahi area of Echizen Town (formerly Asahi Town), the takuan that have been pickled in rice bran, desalinated in water, re-seasoned and then eaten are also called "daimyoni." "Takuan," which are pickled from fall to the end of the year to preserve harvested daikon radishes, become "furu-zuke" (well-pickled vegetables) in the following year during takuan-pickling time, when they become more sour. They are then desalinated in water and flavored with dashi broth, soy sauce, chili pepper flakes, etc. to make "furu-takuan no nimono." It is a regional dish extremely popular in Fukui Prefecture which is often eaten at home, and can be enjoyed warmed or chilled without losing its flavor. The name it is given differs by region and household; besides the affectionately named "furu-takuan no nimono" and "takuan no taitan," it is also called "zeitakuni" (luxurious boiled food) for the extra effort it takes to transform takuan, which can be eaten as-is, into another dish. The olden-day wisdom which devised a way to eat old takuan in a precious and delicious way lives on.
Opportunities and times of eating habits

It is frequently made from early August to late November, when takuan pickled in the previous year becomes sour "furu-takuan." It appears often on the dining table as an appetite-whetting side dish; people also like it as an accompaniment to alcohol or in ochazuke (green tea over rice).
How to eat

Thinly slice the furu-takuan into round slices about 2mm thick; perform a preliminary boil while replacing the water many times until the slices soften. Desalinate with water. (If the salt does not come out, soak it further in water.)
Boil with seasoning such as dashi broth and soy sauce, and sprinkle chili pepper and white sesame on top.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
Besides frequently being made in households, it is sold in pickled vegetable shops and the side dish corner of supermarkets. Also, it is frequently served in restaurants that offer regional foods.

RECIPE

Ingredients (for 2 daikon radishes)

Furu-takuan 2 whole radishes
【Seasoning A】Soy sauce 1／3 cup
【Seasoning A】Mirin 1／3 cup
【Seasoning A】Dashi broth 3 cups
Chili peppers suitable amount
White sesame suitable amount

How to cook

1. Slice the furu-takuan into 2mm rounds.
2. Add to pot and add just enough water to cover the furu-takuan. Boil.
3. Replace the water multiple times; once softened, add Seasoning A.
4. Lastly, sprinkle chopped chili peppers and white sesame on top.

provider : Recipe source: "Saihakken! Fukui no Aji" partly altered

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Furu-takuan no Nimono ｜ Our Regional Cuisines

Fukui Prefecture

Furu-takuan no Nimono

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (for 2 daikon radishes)

How to cook