Yuzudaikon 柚子大根
| Prefecture | Ibaraki (茨城県) |
|---|---|
| Region | Kanto |
| Japanese name | 柚子大根（ゆずだいこん） |
| Reading | Yuzudaikon |
| Home area | Northern Area |
| Main ingredients | I'm going to do it. |
History and Origins
In the country's largest food crop, such as peppers, rice, and so on, the rice is also well grown. The green chick comes out about August through October, and when the temperature comes down, the yellow chick will line up on the table. The Great Sachiko is a winter local dish eaten in a wide area of Kanto, as well as in the castle. The main roots dry after they have been cut, but in winter they were often seen hanging large roots in each household.
When It Is Eaten
In the northern part of the country, they are eaten as one of the best foods in New Year's soup. Since you can be eaten in vinegar completely, many homes can be used as a resting-out for everyday contributions.
How It Is Eaten
We cut the large roots in a slice of about two to three millimeters thick, and we dry them in the sun for about two days. Since drying can be a large root and a small one, you should first select the large root. With a large root that has been returned by water, he wraps a round - cut mustard around it and ties it with a cloth that is about three millimeters wide. I'll put vinegar on the end, sleep for about two days, and make it taste better. There are ways to make a cut-out root without drying it out in the sun, but with a little salt and a little bit of water and a little bit of water. You can also make vinegar because it will save by putting it on vinegar.
Recipe — Serves 10
Ingredients
- 1 daikon radish
- 4 yuzu
- Vinegar: 150 ml vinegar
- Vinegar: 100 ml water
- Vinegar: 120 g sugar
- Vinegar: 31/2 tbsp salt
- 20 g kelp (konbu)
Method
- The main root is a two-millimeter ring and wash the wash just before it is dried in the sun for two days.)
- Sako cuts the same thickness as the radish.
- I wrap two in a round-rolled way, and I fold the cloth in a three-millimeter width to make it.
- Put the vinegar in the fire, and then put it in three while the sugar is melted. We can eat in about two days.
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.