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  6. Udo to komidaikon no donkoroni

Udo to komidaikon no donkoroni ｜ Our Regional Cuisines

  • Yamagata Prefecture

    Udo to komidaikon no donkoroni

Udo to komidaikon no donkoroni

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  • Main lore areas

    Mogami area

  • Main ingredients used

    Udo (udo), frozen daikon radish, kipper, satsuma-age (fried fish cake), soy sauce, sake, sugar

  • History/origin/related events

    Frozen daikon" and "frozen rice cakes" are common preserved foods in the Tohoku region, and are made by taking advantage of the cold weather unique to the snow country. Frozen daikon" is prepared in January, when the weather is at its coldest. The daikon is peeled, cut into round slices or 20 cm in length, split lengthwise, pierced and boiled, then soaked in water to remove the scum before being placed on the snow and frozen. After that, they are hung to dry under the eaves of the roof, and finally completed around March. This is a time-consuming process, but it concentrates the flavor of the daikon and preserves it well.
    The dish "Udo and Frozen Daikon Simmered in Dongkoro" combines udo, a seasonal wild vegetable that sprouts in the spring, and frozen daikon." Dongkoro" refers to a log, and the name "udo" is said to have come about because the cross section of udo when cut resembles a log. Dried herring, an ingredient of "Dongkoro-ni-ni", is a dried herring, and "Dongkoro-ni-ni" is a local dish that harmonizes the delicacies of the sea with those of the mountains.
    Dongkoroni" is a local dish that blends seafood and mountain vegetables. Dongkoroni has a long history and is said to have been brought to Japan by the Kitamae Ship, a merchant ship that carried goods from Hokkaido to Kansai in the Edo period .

  • Opportunities and times of eating habits

    Udo is characterized by its unique aroma and moderate bitterness, and is used in simmered dishes, stir-fried dishes, tempura, etc., as it goes well with oil. Dongkoro-ni-ni (udo and frozen radish)" is a local dish eaten in early spring, when udo sprouts, and is often eaten at home rather than served at restaurants.
    In addition to udo, wild vegetables such as strawberries and butterbur sprouts are widely used as daily ingredients in Yamagata Prefecture.

  • How to eat

    The key to tasting udo is to cut it into bite-size pieces and then soak it in water to remove the scum, while the frozen radish should be soaked in hot water. Add seasonings and simmer slowly together with herring, and the frozen daikon will soak up the flavor and become delicious. It is best to simmer the dish carefully so that the herring and the frozen daikon do not fall apart.

  • Efforts for Preservation and Succession

    (Outline of the people who have handed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    Even today, "Dongkoro-ni-ni" (simmered udo and frozen daikon radish) is a typical home-style dish that is enjoyed in the early spring.

RECIPE

Ingredients (For 4 persons)

  • Udo (Japanese udo) 250g
  • Herring (dried) 120g
  • Frozen daikon radish 1 stick (about 15 cm)
  • Satsuma-age (deep-fried fish cake) 100 g
  • Soy sauce tbsp.
  • sake tbsp.
  • Sugar 1 tbsp.

How to cook

  • 1. Wash udo (Japanese sea urchin), cut into 4 cm lengths, and soak in water to remove the scum.

  • 2. Wash kipper and cut into 5 cm lengths. Cut Satsuma-age into bite-size pieces.

  • 3. Soak frozen daikon in lukewarm water, cut into bite-size pieces, and boil until tender.

  • 4. Put udo, kipper, Satsuma-age, and frozen daikon into a pot, add enough water to cover, and simmer over high heat.

  • 5. When it comes to a boil, add seasonings and simmer slowly until all the liquid is absorbed.

provider : Ms. Kimiko Numazawa, Chairperson of Yamagata Prefecture Dietary Improvement Promotion Council

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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