Mie Prefecture


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Ingredients (4 servings)

  • Daikon radish 550g
  • Salt A pinch
  • Niboshi(=dried sardines) 25g
  • Vinegar Just enough to fill to the top
  • Fried thin tofu 1 and 1/2
  • Chikuwa(=fish cake) 1
  • Green onion 1
  • Yuzu 1/3
  • Sesame seeds 20g
  • Aka-Miso(red miso) 1 tbsp.
  • Shiro-Miso(white miso) 1 tbsp.
  • Sugar 35g

How to cook

  • 1. Grate “Daikon “radish with “Oni-Oroshi-Ki”a grater and sprinkle with salt.

  • 2. Remove head and guts from Niboshi(=dried sardines), break into small pieces, and soak in a little vinegar.

  • 3. Cut fried thin tofu, “Chikuwa”, Green onion and mandarin orange into small pieces. Squeeze grated Daikon radish.

  • 4. Grind Sesame seeds in a mortar, add red Miso, white Miso and Sugar, and mix well.

  • 5. Add 2 and 3 to 4 and mix well. Arrange in a bowl and sprinkle with chopped Yuzu.

  • 6. Note
    (1) Do not over-squeeze the grated Daikon radish. If the water is drained out, the Daikon radish will become dry and less tasty.
    (2) Soak niboshi(=dried sardines) in vinegar the day before to soften them and make them tasty.
    (3) If you do not have Yuzu, substitute mandarin oranges.

provider : "Mie no Aji Sensai Bansai" (Mie Food Culture Research Group)

* Recipes vary depending on the region and home.