Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish) ｜ Our Regional Cuisines

Okayama Prefecture

Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)

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Image provided by: Fisheries Section, Agriculture, Forestry and Fisheries Department, Okayama Prefecture
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Image provided by: Fisheries Section, Agriculture, Forestry and Fisheries Department, Okayama Prefecture

Main lore areas

Seto Inland Sea coast
Main ingredients used

Mysids, daikon radish

History/origin/related events

"Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish)" is a dish made by simmering mysids, daikon radish, and ginger in sugar, sake, and soy sauce, boasting a traditional taste that heralds the fall season in the Seto Inland Sea. It is thought that this dish was invented to enjoy mysids together with daikon radish, which are available around the exact same time of year. Mysids have a good amount of fat, so when cooked with daikon radish, they are a deliciously perfect match. A small shrimp that belongs to the Sergestidae shrimp family, mysids are caught along the coast of the Seto Inland Sea during early fall when they are in season. In the Seto Inland Sea, they are known as Acetes japonicus or mysid to distinguish them from krill, but they are not often available outside of the prefecture because they are quick to go off. In Okayama, mysids are sometimes eaten alive, dipped in soy sauce, or boiled and eaten with vinegar and soy sauce. They are also enjoyed as “pickled mysids”, which are cured in salt.
Opportunities and times of eating habits

In the old days, fishermen were not allowed to fish alone from November to February, a period of about four months, because of the strong winds and rough seas. At this time of year, mysids were stored and eaten as a preserved food, either dried or cured in salt.
How to eat

Put the mysids in a colander, rinse in cold water to clean, then drain. Peel and cut the daikon radish into chunks. Add the sugar, sake, and soy sauce to a pot and bring to a boil. Add the mysids and daikon radish, cover with a drop-lid, and simmer over a low heat. When the daikon radish is tender, add some more soy sauce and bring back to a boil.
Efforts for Preservation and Succession

Mysids were a popular food found on every table until the early Showa period (1926-1989), but with the gradual decrease in coastal fishing areas, they are no longer eaten at home as often as they used to be.

source : Okayama Prefecture Provincial Culture Foundation “Tastes of Okayama”

RECIPE

Ingredients (Serves 4)

Mysids 400g
Daikon radish 1
Sake 2 tbsp.
Soy sauce 4 tbsp.
Sugar 3 tbsp.

How to cook

1. Put the mysids in a colander, rinse it in cold water to clean, then drain.
2. Peel and cut the daikon radish into chunks.
3. Add the sugar, sake, and soy sauce (3 tbsp.) to a pot and bring to a boil. Add the mysids and daikon radish, cover with a drop-lid, and simmer over a low heat.
4. When the daikon radish becomes tender, add the remaining 1 tbsp. of soy sauce and bring back to a boil.

provider : "Fisheries Section, Agriculture, Forestry and Fisheries Department, Okayama Prefecture"

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

Ami to Daikon no Nitsuke (Boiled Mysids and Daikon Radish) ｜ Our Regional Cuisines

Okayama Prefecture