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Garagara-Oroshi ｜ Our Regional Cuisines

  • Mie Prefecture

    Garagara-Oroshi

Garagara-Oroshi

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  • Main lore areas

    “Hokusei” (North) food culture zone, “Chu-Nansei" (Middle-South) food culture zone

  • Main ingredients used

    Daikon radish, Fried thin tofu, Chikuwa(=fish cake), Green onion, Yuzu(=Japanese citrus fruit), Niboshi(=dried sardines), Red Miso, White Miso, Vinegar, etc.

  • History/origin/related events

    "Garagara-Oroshi" is a local dish of Mie Prefecture made with a special bamboo grater which is named “Oni-Oroshi-Ki” (Demon grater).
    During the Edo period (1603-1868), rice was paid as annual tribute, but when rice could not be delivered, it was offered as a substitute for rice. It is said that regions that delivered "Garagara-Oroshi" were exempted from paying annual tribute rice due to the scarcity of food.
    It is thought that the "Garagara" in "Garagara-Oroshi" comes from the word "rough" is described as "garagara" or the sound made when daikon radish is grated with an “Oni” grater.
    With an ordinary grater, the water from the daikon radish is released, but with an “Oni” grater, large, soft, and light daikon radish grates can be made in large quantities at a time.
    “Oni” grater was often handmade by each family and given to the daughter by her mother as one of her wedding gifts when she got married.
    The name and ingredients used for it differ from region to region. It is called "Garagara-Oroshi" in Shimo-Okubo Cho, Suzuka City and Shimono,  Komono Cho in the Hoku-sei region; "Gatagata-Oroshi" in Aino, Ureshino Cho, Matsusaka City; and "Paripari-Namasu" or "Kamitare-Namasu" in Kasamatsu Cho, also in Matsusaka City in the Chu-Nansei region.
    "Garagara-Oroshi" was a “Hare” cuisine prepared and eaten at a special occasion where people gathered such as weddings, funerals, New Year's and festivals, but it was also served at everyday tables. Although the history of this dish is completely different, it is similar to "Shimotsukare" in Tochigi Prefecture in that the daikon radish is grated with an “Oni” grater.

  • Opportunities and times of eating habits

    It is eaten throughout the year, as it was often eaten at weddings, funerals, and other gatherings such as New Year's and festivals. It is also loved as a side dish served between the main course. Since each family has its own way of making it, the basic ingredients to be added are niboshi (=dried sardines) , Fried thin tofu, and Green onions. However, families that do not like niboshi (=dried sardines) may add baby sardines or grilled mackerel instead, or chikuwa or kamaboko (fish cake).
    The five-tiered sushi molds and the “Oni” graters were all swept away during the Ise Bay Typhoon, so they were never made since then, but they are now being made again.

  • How to eat

    The niboshi(=dried sardines) which removed the head and entrails,and break up into small pieces, then soak them in a little vinegar. Cut fried thin tofu, chikuwa, green onion and other ingredients into small pieces, on the other hand, squeeze the grated daikon radish. Add sesame seeds in a mortar and grind them. Add red miso, white miso and sugar and mix well. Put dried sardines soaked in vinegar and grated daikon radish in a mortar and pestle, and sprinkle chopped yuzu at the end.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    The opportunity to make a large quantity of "Garagara-Oroshi" has decreased partly because there are fewer opportunities to hold big celebrations at home. However, "Oni” grater is sold at local supermarkets, "Garagara-Oroshi" is eaten on a household basis and is passed down from parent to child or grandparent to grandchild and so on.

RECIPE

Ingredients (4 servings)

  • Daikon radish 550g
  • Salt A pinch
  • Niboshi(=dried sardines) 25g
  • Vinegar Just enough to fill to the top
  • Fried thin tofu 1 and 1／2
  • Chikuwa(=fish cake) 1
  • Green onion 1
  • Yuzu 1／3
  • Sesame seeds 20g
  • Aka-Miso(red miso) 1 tbsp.
  • Shiro-Miso(white miso) 1 tbsp.
  • Sugar 35g

How to cook

  • 1. Grate daikon radish with “Oni-Oroshi-Ki” a grater and sprinkle with salt.

  • 2. Remove head and guts from Niboshi(=dried sardines), break into small pieces, and soak in a little vinegar.

  • 3. Cut fried thin tofu, “Chikuwa”, Green onion and mandarin orange into small pieces. Squeeze grated Daikon radish.

  • 4. Grind Sesame seeds in a mortar, add red Miso, white Miso and Sugar, and mix well.

  • 5. Add 2 and 3 to 4 and mix well. Arrange in a bowl and sprinkle with chopped Yuzu.

  • 6. Note
    (1) Do not over-squeeze the grated daikon radish. If the water is drained out, the daikon radish will become dry and less tasty.
    (2) Soak niboshi(=dried sardines) in vinegar the day before to soften them and make them tasty.
    (3) If you do not have yuzu, substitute mandarin oranges.

provider : "Mie no Aji Sensai Bansai" (Mie Food Culture Research Group)

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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