Kijiniku to Kiriboshidaikon no Mazegohan (Rice mixed with pheasant meat and” Kiriboshi-daikon” (dried radish)) ｜ Our Regional Cuisines

Ehime Prefecture

Kijiniku to Kiriboshidaikon no Mazegohan (Rice mixed with pheasant meat and” Kiriboshi-daikon” (dried radish))

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Image Source : Ehime Rural Life Research Council

Main lore areas

Kihoku Town
Main ingredients used

Pheasant meat, Kiriboshi Daikon(=Dried strips of Daikon radish), Rice

History/origin/related events

Pheasants in Japan have been popular since ancient times, as seen in the Japanese folk tale "Momotaro". The pheasant is not a migratory bird, but a resident bird that lives in close proximity to homes. It has long been known as a noble bird, so much so that it has been designated as the national bird of Japan, and its meat has long been eaten as a valuable food. In recent years, however, due to environmental changes in Japan’s rural landscape, pheasants have become scarce, and opportunities to eat them have decreased. Pheasant meat has a strong aroma, which is somewhat mellowed when roasted or boiled. Pheasant meat is easily dry and elastic when chewed, and has a delicious flavor, but is very light. Its white color and low fat content make it suitable for aging. The pheasant meat is mixed with Kiriboshi Daikon(=Dried strips of Daikon radish), a preserved food dried in the sunshine of the Seto Inland Sea, to make a mixed rice dish.
Opportunities and times of eating habits

Pheasant meat is low in calories, high in protein, and rich in essential amino acids and minerals. It has long been eaten as a valuable food. Kiriboshi Daikon(=Dried strips of Daikon radish) is made by cutting radishes harvested in late fall and winter into thin strips, spreading them out, exposing them to plenty of sunlight, and drying them. Often used in simmered and pickled dishes, it is a health food high in dietary fiber and calcium.
How to eat

Boil the pheasant bones to make soup stock. Stir-fry the pheasant meat, gobou(=burdock root), carrot, thinly fried tofu, rehydrated dried radish, shimeji mushrooms, and “jako-ten” (cake of pounded fish), and season with seasonings. Add the broth from the pheasant bones and simmer until all the broth is absorbed. Finally, sprinkle with shredded yuzu peel. The soup stock is originally made from the pheasant bones, but frozen pheasant bouillon is used for school lunches. Some restaurants serve it year-round by keeping it frozen. Pheasant meat is also eaten in nabe hot pot and other dishes.
Efforts for Preservation and Succession

(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
Pheasants are raised in Kihoku Town, Ehime Prefecture. A pheasant workshop was completed in 2001, and the town is now aiming to establish a production area with an annual production of 30,000 pheasants as a local specialty that will serve as a pillar of regional development. It has been certified as a "beloved brand product" by Ehime Prefecture, and is an indispensable part of the local cuisine for school lunches in the region. The rice mixture makes it easy for children to eat.

RECIPE

Ingredients (20-25 servings)

Rice 1.5 kg (10 cups)
Pheasant meat About 1 bird
Pheasant bones About 1 bird
Gobou(=Burdock root) 200g
Carrot 160g
Dried radish 120g
Shimeji mushrooms 4
Fried thin tofu 2
“Jako-ten”(Cake of pounded fish) 1
Yuzu peel As needed
Vegetable oil 60ml
[Seasoning A] Dashi Kombu(=kelp) 2
[Seasoning A] Salt 22.5g
[Seasoning A] Cooking sake 50ml
[Seasoning B] Dark soy sauce 75ml
[Seasoning B] Light soy sauce 90ml
[Seasoning B] Sugar 120g

How to cook

1. Put 6 liters of water in a pot and boil the pheasant bones to make soup stock. Wash rice 30 minutes before cooking.
2. Cut the pheasant meat into 1 to 2 cm pieces. Cut Burdock root into thin strips. Cut the carrot and deep-fried Tofu into thick strips.
3. Wash dried radish, soak in water for 15 minutes, and cut into chunks.
4. Remove the ends from Shimeji mushrooms and separate into small bunches. Cut“ Jako-ten” into thin strips.
5. Add seasoning A and” Dashi” broth (see 1) to rice and cook. (Normal amount of water is sufficient.)
6. Saute the pheasant meat in salad oil, then add vegetables and“ Jako-ten” (fish cake). (In order of hard vegetables first)
7. When cooked, add seasoning B and 60-70 ml of the broth from 1 and simmer until the broth is reduced.
8. Mix the ingredients from 6 into the rice and sprinkle with shredded yuzu peel.

provider : Ehime Rural Life Research Council

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

Kijiniku to Kiriboshidaikon no Mazegohan (Rice mixed with pheasant meat and” Kiriboshi-daikon” (dried radish)) ｜ Our Regional Cuisines

Ehime Prefecture

Kijiniku to Kiriboshidaikon no Mazegohan (Rice mixed with pheasant meat and” Kiriboshi-daikon” (dried radish))

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (20-25 servings)

How to cook