Yuzumaki ゆず巻き
| Prefecture | Saitama (埼玉県) |
|---|---|
| Region | Kanto |
| Japanese name | ゆず巻き（ゆずまき） |
| Reading | Yuzumaki |
| Home area | It's not like you're going to have to do it. |
| Main ingredients | Syu |
History and Origins
In Saitama Prefecture, where the traditional silk grower is central to the inter-valided province of Guangsu, there is a lot of lily local food. Among them, "sew roll" is a dish that is on the side of winter's saving food but is also loved for New Year's food.
When It Is Eaten
In each household, the root that is cut down in mid-December is dried, rolled, and stored in sweet sugar and eaten as one of the New Year's dishes. I'm also known as a tea request for wine and wine.
How It Is Eaten
Cut the large roots into about three millimeters thick, and then place them in rows without a crinkle, sunning them in a sunny place for half a day. When the water is so well out of the water, the silky skin that has been cut to the same length as the main root will be wrapped around it. The main root, which has been threaded through the needle, is put on top of the wind. It is dried from one week to ten days in the wind. Wash well what is dried, put it back in a pot, pour sweet vinegar, and soak it until it tastes good. There's also a way to dip the rounded radish without drying it. It seems that some homes use three glasses of vinegar instead of sweets.
Recipe — Serves 4
Ingredients
- 10cm daikon radish
- 1/2 yuzu
- 100 ml、50 g、3 g） to taste sweet vinegar
Method
- The main root will select the fat ones and cut them into round thickness and spread one piece of paper.
- Cut the silky skin into about three-millimeter cubes and wrap it with a single root.
- I'll stick a thread around it, hang it through the thread, and then dry it in the house for a week to ten days.
- Take off the thread and wash carefully with a soft bath. I'll put it in a pan, put it in a bowl, put it in it until it is pasted, and then I'll take it out. It'll taste good.
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.