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  6. Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron)

Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron) ｜ Our Regional Cuisines

  • Ibaraki Prefecture

    Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron)

Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron)

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  • Main lore areas

    Northern Region

  • Main ingredients used

    Daikon radish, yuzu, vinegar, Kombu (=kelp)

  • History/origin/related events

    Ibaraki is one of the prefectures in Japan thriving with agriculture, which boasts the top harvest of vegetables like green pepper, lotus root and Gobou (=Burdock), and yuzu is also harvested. In general, yuzu is grown in the mild climate and it’s often grown in Shikoku Region (South-east of Japan). On the other hand, it is also harvested in Saitama Prefecture and Ibaraki Prefecture in Kanto Region. Green yuzu is available in the market from August until October, then yellow yuzu takes over after it’s getting cooler.
    ‘Yuzu Daikon’ is a local cuisine not only in Ibaraki, but also in wider area in Kanto. Daikon radish is dried under the sun light after cut into rounds. It used to be seen often that daikon was hanged outside of the house in winter.

  • Opportunities and times of eating habits

    It is served as one of the traditional new year dishes in the northern region. People also have it as an appetizer or starter in the daily meals because of the vinegar taste.

  • How to eat

    Slice daikon radish into round with 2~3mm thick, then sun-dry for 2days. We recommend to use bigger daikon because it gets smaller after dried. Soak dried daikon, then roll julienne-cut yuzu with the daikon, and tie the roll with 3mm-thick kombu kelp. Marinate the rolls with Awase-zu (sweet and sour dressing) and serve it after 2days.
    You can make the dish to lightly pickle daikon with salt instead of drying it. Also, it can be a prep-meal because vinegar acts as preservative.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    ‘Yuzu Daikon’ is still served as a traditional food during new year season in the northern region. Juice, pepper and jam using yuzu are made to promote the collaboration with agriculture, manufacture and retail industry.

RECIPE

Ingredients (Serves 10)

  • Daikon radish 1 (small)
  • Yuzu 4
  • [‘Awase-zu’ sweet and sour dressing)] Vinegar 150cc
  • [‘Awase-zu’ sweet and sour dressing)] Water 100cc
  • [‘Awase-zu’ sweet and sour dressing)] Sugar 120g
  • [‘Awase-zu’ sweet and sour dressing)] Salt 3 and 1／2 tbsp.
  • Kombu (Kelp) 20g

How to cook

  • 1. Slice daikon radish into round with 2~3mm thick, then sun-dry for 2days. (Soak them before rolling)

  • 2. Slice yuzu into the same thickness of daikon.

  • 3. Roll 1 and 2 together, then tie up with 3mm-thickness of kombu kelp.

  • 4. Heat Awasezu dressing. Pour it onto the rolls with the dressing is hot. Serve them after 2days.

provider : Nakagawa Cooking Art College

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

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