Buri Daikon(yellowtail and Japanese radish) ｜ Our Regional Cuisines

Ishikawa Prefecture

Buri Daikon(yellowtail and Japanese radish)

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Main lore areas

The whole prefecture
Main ingredients used

Yellowtail, Japanese radish

History/origin/related events

When talking about the traditional foods of Ishikawa Prefecture, yellowtail is indispensable. In early winter, when the thunderous sound of "Buri Okoshi" (yellowtail roar) is heard, full-scale yellowtail fishing using set nets begins in the Uchiura district of Noto. Farmed yellowtail is now common, but wild yellowtail is said to be far superior in terms of fatty flavor and firmness. The yellowtail is especially fatty during the harsh winter season, and if eaten as sashimi, it is so fatty that it even keeps away soy sauce. It is a prized fish used in celebrations and gifts at the end of the year. It is also appreciated as a good luck food, as the name of the fish changes according to its size, such as "Kozokura", "Fukuragi" and "Gando", which looks like it is promoted. During the Edo period (1603 - 1868), freshly caught yellowtail was offered to the lord of the feudal domain before it was sold in the castle town. It was such a high-class foodstuff that there was a saying that "a piece of yellowtail is equal to a sack of rice", and was rarely consumed by the common people. You can enjoy a variety of yellowtail dishes in the prefecture, including the now-standard "Buri Daikon" (yellowtail and Japanese radish) and sashimi, as well as "Kabura Zushi" (yellowtail sandwiched between pickled turnip) and "Maki Buri" (fermented yellowtail).
Opportunities and times of eating habits

The season runs from November to the following February. During this season, yellowtail of all sizes line the local markets. Yellowtail is essential for year-end festivals and gifts, and there is still a custom of giving yellowtail as a gift from the bride's parents to the bride-to-be.
Buri daikon" (yellowtail radish) is a typical yellowtail dish that is still made at home today.
How to eat

Remove the scales from the yellowtail by quickly boiling the yellowtail kama or fillet and washing it in iced water. Add sake, ginger, and sugar, season to taste, cover with a drop-lid, and simmer for a few minutes. When you serve the dish after it is finished simmering, you can add fresh flavor and color if you add shredded ginger to the top of the dish.
The key to the finished dish is to transfer the yellowtail's flavor to the daikon radish. Cut the skin of the daikon into thick slices and cut into the body of the daikon to allow the flavor to soak in. It is a simple yet delicious local dish that allows you to directly enjoy the flavor of yellowtail.
Efforts for Preservation and Succession

It is served at local restaurants and taverns, and has also taken root as a home-style dish.
In 2006, the Ishikawa Fisheries Cooperative registered "natural Noto cold yellowtail" as a trademark. The Ishikawa Fisheries Cooperative registered "Natural Noto Kanburi" as a trademark in 2006 to promote its branding. Yellowtail caught and landed off the coast of Ishikawa Prefecture between November and the following February are eligible for the brand certification. In addition, the yellowtail must weigh at least 7 kg.

source : Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori (Author: Etsuko Aoki)

RECIPE

Ingredients

Yellowtail (head, kama, fillet) 8 pieces
Salt water Appropriate amount
Daikon radish 3cm thick 8 pieces
Water 3-4 cups
10 cm square kelp 1 sheet
a pinch of ginger a pinch
a pinch of red pepper a pinch
sugar 1 tips.
sake 1／3 cup
dark soy sauce 1／4 to 1／3 cup
Mirin (sweet sake) 1／4 cup

How to cook

1. Cut yellowtail head and other fish into equal pieces and soak in light salt water.
2. Peel the radish thickly and cut a slit in the radish.
3. Quickly soak the yellowtail in boiling water, remove from the water (marbling), and carefully wash off the scales.
4. Put kombu, daikon, 3 and water in a pot over high heat, bring to a boil, remove scum, reduce heat, simmer for a while, add half of the ginger slices, sake and sugar, and simmer further.
5. Add dark soy sauce and mirin, simmer slowly, drop in a little soy sauce, add the remaining ginger and finish to taste. (The seasonings should be added in two batches.) 6.
6 When cooked, place in a serving bowl and garnish with ginger slices.

Recipe Arrangements

provider : Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori (Author: Etsuko Aoki)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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

Buri Daikon(yellowtail and Japanese radish) ｜ Our Regional Cuisines

Ishikawa Prefecture