Hoshidaikonzuke (Pickled Dried Daikon Radish) ｜ Our Regional Cuisines

Niigata Prefecture

Hoshidaikonzuke (Pickled Dried Daikon Radish)

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Photo contributed by: 「R From Niigata」 Fall/Winter 2019, Vol. 11 (Neil), Photographer: Masako Naito

Main lore areas

Prefecture wide.
Main ingredients used

Daikon, Carrots, Kombu, Dried squid, Herring roe

History/origin/related events

In the Niigata prefecture where it snows heavily, 「pickled dried daikon radish」is a preserved food made to last throughout the winter. A representative dish of the Joetsu region, it is also known as 「hari hari pickles」due to the crunchy ‘hari hari’ sound it makes when eating it. However, the Niigata prefecture’s 「pickled dried daikon」 is slightly different from the「hari hari pickles 」found in other prefectures as it doesn’t use vinegar. Furthermore, whilst the pickles are also similar to Matsumaezuke, the latter doesn’t use any dried daikon radish. Apart from dried daikon radish, the dish also includes carrot, kombu and dried squid. You can also find herring roe mixed in and used as a dish in Osechi (traditional New Year foods) on New Years Day. Thanks to the kombu and dried squid, the longer you pickle the dish, the more umami it produces and the more delicious it becomes.

When it comes to pickles enjoyed during Niigata’s winters, 「pickled dried daikon radish」comes to mind first. As winter approaches, you’ll easily be able to spot radishes being hung to dry from the eaves of all households.
Opportunities and times of eating habits

Using daikon radish harvested during the fall and winter, the dish was made as a preserved food to be used during New Years.
How to eat

Using a thinner daikon radish, peel the daikon and cut into 4 or 6 long strips and hang to dry. Rinse the dried daikon radish with boiling water and cut into pieces 5-6cm in thickness. To the daikon, add herring roe with salt removed and thinly sliced kombu, carrot and squid. Pickle in a mixture of soy sauce, mirin and cooking sake. To bring out the most flavor, turn off the flame right before the mixture comes to a boil. Add a finishing touch of walnuts on top as another way to enjoy the dish.
Efforts for Preservation and Succession

The dish is currently made in households and can be found at supermarkets within the prefecture and can also be purchased online.

RECIPE

Ingredients (4 servings)

Dried daikon radish 80g
Carrot 40g
Diced Kombu 10cm
Dried Squid Approx. 2cm
Herring Roe (small) One piece
Cooking sake 3 tbsp.
Mirin 150ml
Soy sauce 150ml
Ginger Appropriate quantity

How to cook

1. For thin daikon radish, peel and hang to dry. For larger daikon radish, break into smaller pieces and hang to dry.
2. Rehydrate the dried daikon radish in water and cut into small one-bite pieces.
3. Slice the carrot, kombu and dried squid into thin strips. Remove salt from herring roe.
4. Place all ingredients into container.
5. Add cooking sake, mirin and soy sauce to pot and heat.
6. Once the mixture cools down, add ginger and pour mixture into container with ingredients.
7. Mix ingredients and mixture.

provider : 「Niigata’s traditional dishes」(Niigata committee for improved eating habits)

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

Hoshidaikonzuke (Pickled Dried Daikon Radish) ｜ Our Regional Cuisines

Niigata Prefecture

Hoshidaikonzuke (Pickled Dried Daikon Radish)

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 (4 servings)

How to cook