- Main lore areas
All over the prefecture
- Main ingredients used
Daikon radish, red miso
- History/origin/related events
Aichi Prefecture is blessed with a mild climate throughout the year, partly due to the influence of the Kuroshio Current running through the Pacific Ocean. In addition, agriculture has long flourished due to the large rivers represented by the Kiso San-river (the generic name for the three rivers flowing through the Nobi Plain: the Kiso, Nagara, and Ibi Rivers) and water for agricultural use. The fan-shaped land created by the Kiso River has large grains of sand and good drainage, making it suitable for the cultivation of root crops that grow underground, and the production of daikon radish flourished.
Three types of daikon are certified as traditional vegetables of Aichi Prefecture: the sweet Miyashige daikon, which is representative of Owari; the Koryo daikon, which is grown mainly in Ama City and is often used in stewed dishes; and the Moriguchi daikon, which is used for pickles, with the longest growing over 180cm. The "Aokubu Daikon" commonly seen in supermarkets is said to have its roots in "Miyashige Daikon," and the "Koryo Daikon" is said to have its roots in "Nerima Daikon," which is famous in the Kanto region.
Since the area is famous for its daikon, daikon dishes are also very popular. In addition to "miso oden," "furofuki daikon" is also popular. The miso sauce for "furofuki daikon" in Aichi Prefecture is made with soybean miso (red miso), which is also an indispensable ingredient in the food of Aichi Prefecture. The richness and unique astringency of the soybean miso goes well with the daikon radish, which is sweetened by the dashi broth.
- Opportunities and times of eating habits
Furofuki daikon," which warms the body when eaten, is often eaten during the cold season. Sogenji Temple in Toyoake City holds the annual "Toyoake no Daikon Takiyaki" on November 29. It is said that if visitors eat this dish, they will not become bedridden and will stay healthy.
- How to eat
The daikon is cut into 3 cm thick slices, beveled, and boiled in dashi broth. For "furofuki daikon", "horyo daikon", which has a fine texture and does not fall apart easily, is suitable, but "miyashige daikon" is also fine. The simmering time varies depending on the variety of daikon.
The miso sauce is based on soybean miso, but the flavor varies from household to household. Yuzu (Japanese citron) is sometimes added for a refreshing flavor.
- Efforts for Preservation and Succession
Because it is a simple dish, it is still made in every household.