Iwami region (Hamada city, etc.)

Dried daikon(Japanese radishes)

In Shimane Prefecture, the production of dry foods and preserved foods has been passed down from generation to generation. Daikons (Japanese radishes), especially those harvested from autumn to winter, have come to be made into dried daikons as a preserved food because there are not many vegetables that can be harvested in the spring after the winter. There are a lot of variations in the way daikons are stored. For example, in the Oki area, thick daikon is broken into four pieces and hung on the eaves to make dried daikon. The small daikons were cut into strips and made into dried daikons. In addition to preserving it, drying it out reduces the water content and concentrates flavor, sweetness and its nutritional value, including calcium. There is also a method of preserving fresh daikons by burying them in the snow to provide food until spring. Dried daikon is made in all parts of Shimane Prefecture, but "Nishime (simmered dish) of dried daikon" is a local dish mainly made in the Iwami region.

Dried daikon radish is a preserved food that is the result of the wisdom of the ancients. Dried daikon radish, which becomes more nutritious by drying, is eaten daily by ordinary households.

Dried daikon radish is used as an ingredient in various dishes such as curry and rice, vinegared dishes, salads, dressed dishes, cooked rice, dumplings, egg rolls, etc. In Iwami area, many local people choose "Nishime (boiled and seasoned dried radish)" as a standard menu item.
Peeled daikon radish, cut it into round slices, and make a hole in the center with rapeseed chopsticks or other tools. The daikon radish with a hole in it is passed through two strands of straw, one at a time, alternating between the other, and then hung out to dry under the eaves of the roof for about a month, after which it is steamed. After steaming, the daikon radish is dried again in the cold wind, which gives it a strong sweet taste.
Remove the dried daikon radish from the straw, return it in hot water, and fry the returned daikon radish in oil. The returned juice can be used as a soup stock, and is delicious when simmered with iriko, sake, mirin, soy sauce, and sugar.

Dried daikon radish can be purchased at local markets and is still eaten as a common home-style dish. In addition, hands-on classes are held for elementary school students to learn how to sow seeds, harvest, cook, and eat them. Dried daikon radishes made by housewives are sold at direct sales outlets.