Akita Prefecture


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  • Image provided by : "Akita Gouji Fudoki" (Akita Prefecture Council of Agriculture, Forestry and Fishing Village Life Research Groups)

  • Image provided by : Akita Prefecture Pickles Cooperative

  • Image provided by : Akita Prefecture Pickles Cooperative

  • Image provided by : Oami Foods Co.


Ingredients (Easy-to-make portions)

  • Fumed radish 12kg
  • Smoked carrots (with Yamauchi carrots if available) As desired
  • Tsukemoto] Kuzumai no Fukashi 1.5kg
  • Tsukemoto] Rice bran 1.5kg
  • Sakegoto] Salt 1.5kg
  • Dipping Base] Sugar (Pomegranate) 1kg
  • Turmeric powder (or safflower powder) a little

How to cook

  • 1. Weave about 10 daikon (carrots), cleaned and washed, with the soil removed and the roots removed, with string. Hang the daikon (carrot) in a smoking hut and smolder for 4 to 5 days, watching the intensity of the fire day and night.

  • 2. After the daikon (carrot) has been smoked and turned into a beautiful candy color, wash off the soot and dust.

  • 3. Mix all the [dipping sauce], arrange the daikon in a large barrel with no space between the daikon and sprinkle dipping sauce on each layer of daikon and pickle them.

  • 4. After about 50 to 60 days of pickling, the flavor will soak in and the color will become shiny and delicious.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

* Recipes vary depending on the region and home.