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  6. Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon)

Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon) ｜ Our Regional Cuisines

  • Miyagi Prefecture

    Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon)

Kaki Namasu(Pickled Daikon Radish and Carrot with Dried Persimmon)

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  • Main lore areas

    Southern Region of Miyagi Prefecture

  • Main ingredients used

    Dried Persimmon, Daikon Radish, Carrot

  • History/origin/related events

    As the old saying goes, "when a persimmon turns red, the doctor turns blue," persimmons are rich in vitamins A, C, folic acid, potassium, and other nutrients, especially vitamin C, which is said to be more than twice the amount found in lemons.
    When persimmons are dried, in addition to sugar, vitamin A and folic acid are concentrated. In Miyagi Prefecture, high-quality dried persimmons are produced from fall to winter, mainly in Marumori Town and Shiroishi City in the southern part of the prefecture. Those high-quality dried persimmons are called “Korogaki” and are made from “Hachiyagaki”, a variety of astringent persimmon. They are peeled, hung by the stem on a string, and exposed to the cold wind. “Kaki Namasu” is a New Year's dish that incorporates "Korogaki" persimmons, which have stored sweetness after being exposed to severe cold weather.
    Daikon radishes are rich in not only vitamin C but also diastase, which aids digestion. The crisp texture and refreshing taste are indispensable for New Year's dishes, especially when eating rice cakes.

  • Opportunities and times of eating habits

    The red color of carrots and dried persimmons and the white color of Daikon radish are considered auspicious, and it is eaten in every household as one of the New Year's dishes.

  • How to eat

    Namasu is a dish with pickled carrots and Daikon radish and is the standard. Kaki (Persimmon) Namasu is a variation of Namasu with Dried persimmons. Dried persimmons add a natural sweetness that makes this dish easy for even children to eat.
    Lightly salt the shredded Daikon radish and carrot to soften them, and season with vinegar and sugar. Store in the fridge for a while to allow the flavors to blend, then add dried persimmons. Sometimes local Yuzu citron is added.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    In 1952, the Miyagi Korogaki Shipping Cooperative was organized to collectively ship Korogaki persimmons, which had previously been shipped by individual farmers. Marumori Town also offers a Korogaki Experience'.

RECIPE

Ingredients (4servings)

  • Daikon radish 300g
  • Carrot 50g
  • Dried Persimmons 1-2
  • [Seasonings A]Salt a little
  • [Seasonings A]Vinegar 2 tbsp.
  • [Seasonings A]Sugar 1 and 1／2 tbsp.

How to cook

  • 1. Peel the Daikon radish, cut into thin rounds and then into thin strips. Cut the carrots into 4 cm long strips.

  • 2. radish above 1 to make them soft and pliant, then quickly squeeze out the water.

  • 3. Wash the Dried persimmons in water, pat dry, remove the seeds and cut into strips.

provider : “Gozzuou-san, Miyagi's local food to convey“ (Association for the Food of Miyagi)

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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