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Osuwai / Subai ｜ Our Regional Cuisines

  • Toyama Prefecture

    Osuwai / Subai

Osuwai / Subai

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  • Main lore areas

    All of Toyama Prefecture

  • Main ingredients used

    Daikon radish, carrot

  • History/origin/related events

    "Osu-ae(=The sweet and sour aemono)" that many Toyama residents have been familiar with since childhood, came to be called "osuwai"(an accent of "Osu-ae"). In other prefectures, this dish is similar to "Namasu". While it is a staple of New Year's osechi dishes and a dish for special occasions, such as celebrations and Buddhist rites, it is also a daily dish that appears on the table as a side dish. The basic ingredients are Julienne radishes and carrots. In addition, seasonal vegetables and fruits are added to the ingredients, which easily reflect the seasonality and characteristics of each household and region, making it one of the most popular dishes for mothers. konjac, lotus root, hijiki, yuzu (Japanese citron), dried persimmons, and seafood such as squid are sometimes added. It is relatively common to include fried thin tofu and thick fried bean tofu. Because it is mildly vinegared, easy to eat, and keeps well for a long time, a lot of it is made at one time.

  • Opportunities and times of eating habits

    Although this dish is eaten all year round, the combination of daikon radish and carrots is a must for celebratory occasions because of its festive red and white color. It is always included in stacked boxes, especially during the New Year's holidays. Since it can be stored for a long time, it can be used as a reserve dish.

  • How to eat

    Pour boiling water over fried thin tofu to remove oil and cut into julienne. Add Dashi (=Japanese soup stock）, soy sauce, and other seasonings to a pot, and quickly simmer fried tofu in the broth. Cut daikon radishes and carrots into julienne, add salt and let them soften, then drain. Make amazu (sweet vinegar) and mix the daikon radish, carrots, and cooked fried bean curd. Sprinkle white sesame seeds or garnish with yuzu (Japanese citron) for an aromatic finish.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Because it is easy to prepare and can be used as a reserve food, it is commonly eaten at home, and is also a familiar school lunch menu item.Therefore, it is a well-known local dish among children.

RECIPE

Ingredients (4 serving)

  • Daikon radish (medium) 1／4
  • Carrot 1／3
  • Salt 2／3 tsp.
  • Thick fried tofu 1／2
  • Bonito dashi stock 1／2 cup
  • Sugar 2 tsp.
  • Soy sauce 1／2 tbsp.
  • [Amazu] Sugar 1 tbsp.
  • [Amazu] Salt 1／2 tsp.
  • [Amazu] Vinegar 2 tbsp.

How to cook

  • 1. Cut daikon radishes and carrots into 3 cm long julienne and sprinkle with salt. When wilted, squeeze out the water.

  • 2. Pour boiling water over thick fried tofu to remove oil, and cut into bite-size pieces.

  • 3. Mix sugar, salt and vinegar to make amazu (sweet vinegar).

  • 4. Add the bonito stock, sugar, and soy sauce to a pot and bring to a boil. Add the fried tofu and bring to a boil down.

  • 5. Mix 3 and 4 together.

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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