Kakizuke 柿漬け
| Prefecture | Akita (秋田県) |
|---|---|
| Region | Tohoku |
| Japanese name | 柿漬け（かきづけ） |
| Reading | Kakizuke |
| Home area | Southwest |
| Main ingredients | I'll be right back. |
History and Origins
A "suck" is a good bowl of radish and condiments soaked in salt and sugar. In Akita Prefecture, where the leaven culture is rooted, there have been various kinds of condiments, such as "stammering" and "muffing" and splicing. It's made with a connoisseur called "The Clouds and the Lights" that grows in each home garden in Akita Prefecture Senden City Town. It is said that clouds can be used for drying and packing, but since the cinders and crosshands were passed through the country from the end of the Great Depression to the end of the period and from inside the province as food, they were used for drying and packing. In olden times, when the autumn rice work was finished, it was customary to harvest this cloud and train it to prepare rice. It's the secret of taste to make with as much rice as the large root. It's so delicious and so sweet and so sweet that it's still a dish that is loved in the corner district.
When It Is Eaten
It's been eaten as New Year's food. It is customary to put a knife in a flower when you come.
How It Is Eaten
I put my large barrel with large roots and scavenge in salt and sugar, put it out for a month, and cut it to the size that is easy to eat.
Recipe
Ingredients
- 40 kg daikon radish
- 1.5 kg salt
- 2 kg sugar
- 22 kg all (雲然柿などの渋柿)
Method
- I'll squeeze a little bit of salt into the root and dip it in the barrel.
- After about two days of heavy stone, we change up and down and then we take another week of subsidizing.
- The main root is placed on a monkey and kept under-boiled soup.
- A man often crushes with a hammer, with a good stick, with a leather ring.
- The crushed rice and sugar are combined, and they are packed in order of radish, radish, and then the three juices that you have kept in advance are poured over the top to make a heavy stone.
- You'll be able to eat in a month or so.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.