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Wariboshidaikon no Harihari-zuke ｜ Our Regional Cuisines

  • Kanagawa Prefecture

    Wariboshidaikon no Harihari-zuke

Wariboshidaikon no Harihari-zuke

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  • Wariboshidaikon no Harihari-zuke
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    Image Source: Miura City Agricultural Cooperative

  • Main lore areas

    Miura City

  • Main ingredients used

    Daikon radish

  • History/origin/related events

    A local dish from Miura City, located at the tip of the Miura Peninsula. Daikon radish, a local specialty, is cut into "Wariboshidaikon (=split-dried daikon)," which is thicker than kiriboshi-daikon (dried daikon), and marinated in soy sauce, dashi (=Japanese soup stock), or other seasonings.
    Miura City is surrounded by the sea on three sides. Because of its warm winters and cool summers, a variety of vegetables are grown in open fields throughout the year, especially daikon radish, which is Japan's largest producer and a designated national crop. Daikon cultivation had already been practiced in this area during the Edo period (1603-1867). In the late Meiji period (1868-1912), the nationally famous Miura daikon (radish) was created by crossbreeding the native species of Miura with Tokyo's Nerima daikon. From 1925, when it was shipped to the Tokyo market, it was named Miura Daikon and became known throughout Japan as a specialty product. In the 1975's, when the Miura daikon was destroyed by a typhoon, green-necked daikon began to be cultivated, and today, the easy-to-harvest green-necked daikon accounts for most of the shipments. However, Miura daikon still has strong popularity and is sold mainly at direct sales outlets.
    In Miura City, which is familiar with daikon, split-dried daikon has been one of the traditional cooking methods for daikon. Harihari-zuke, a classic dish using split-dried radish, is enjoyed for its crispy texture.

  • Opportunities and times of eating habits

    The Daikon radish harvest season in Miura City is from November to March. Therefore, dried radishes made from locally grown daikon are also produced in winter. It is frequently eaten as an everyday food by many farmers.

  • How to eat

    Daikon radishes with the root cut off are split lengthwise into 16-20 pieces and dried in the sun for about 2 weeks to make split-dried daikon. Haririzuke is completed when the split dried daikon is soaked in a seasoning solution of kombu (kelp), surume (dried squid), soy sauce, and other ingredients. Depending on the region or household, various arrangements are made, such as adding ingredients such as turban shells or wakame seaweed, making it spicy with hawk's claws, or, more recently, using kimchi stock to make pickles.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Wariboshi daikon is registered as a "Kanagawa Brand" of Kanagawa Prefecture's agricultural products and is promoted as a local specialty. Harihari-zuke" is a daily food for local farmers, and has been passed down from generation to generation as it is eaten in every household.

RECIPE

Ingredients (4-5 serving)

  • Wariboshi Daikon(=Dried strips of Daikon radish) 100g
  • Kombu(=kelp) 10g
  • Surume(=Dried squid) 10g
  • Red chili peppers 4
  • [Seasoning liquid] Water 200ml
  • [Seasoning liquid] Soy sauce 60ml
  • [Seasoning liquid] Vinegar 35ml
  • [Seasoning liquid] Sugar 35g
  • [Seasoning liquid] Mirin(=sweet rice wine) 15ml

How to cook

  • 1. Wash Wariboshi Daikon(=Dried strips of Daikon radish) with water.

  • 2. Cut the Wariboshi Daikon(=Dried strips of Daikon radish) into 1 cm pieces.

  • 3. Cut kombu into thin strips.

  • 4. Cut Japanese common squid into thin strips.

  • 5. Remove seeds from chili pepper and cut into small pieces.

  • 6. Combine the seasoning liquid in a saucepan, bring to a boil, and cool.

  • 7. Put the Wariboshi Daikon(=Dried strips of Daikon radish), kelp, surume, and chili pepper in a bowl and mix them roughly.

  • 8. Put the combined pickling ingredients of 7 into a pickling container.

  • 9. Pour the 6 seasoning liquid into 8.

  • 10. Place a weight on top.

  • 11. Store, mixing the whole mixture with chopsticks from time to time.

  • 12. After 4 to 6 days, the flavors will be absorbed and the fish will be ready to eat.

provider : Kanagawa Agricultural Technology Center, "Good Use of Agricultural Products"

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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