Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Shiga
  7. Zeitaku-ni

Zeitaku-ni ｜ Our Regional Cuisines

kyodo_ryori

  • Shiga Prefecture

    Zeitaku-ni

Zeitaku-ni

Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    All of Shiga Prefecture

  • Main ingredients used

    ”Furuduke-Takuan”(old pickled Daikon radish) , Dashi (=Japanese soup stock), Soy sauce, etc.

  • History/origin/related events

    “Zeitaku-ni” is a local dish in which pickles "takuan" are soaked in water, the salt is removed, and then boiled. It is also a dish which can be found throughout the prefecture.
    There is a theory that the name comes from the time-consuming and labor-intensive process of making pickles into a stewed dish, or from the luxury of using a lot of Salt when pickling, then removing the salt from the "Takuan" and cooking it again with more Salt.
    “Zeitaku-ni” is one of the standard dishes essential for Buddhist ceremonies in the “Kohoku” region. It is sometimes called "Takuan-Daki". In addition to “Takuan”, other dishes including "Takatsuki-na no nukazuke no taitan" were always prepared in every household in case of a sudden condolence.
    In addition to Zeitaku-ni, boiled salted Eggplant was also an indispensable dish for Buddhist ceremonies, and every household kept salted eggplants on hand.

  • Opportunities and times of eating habits

    In the "Kohoku" region, it is mainly eaten during Buddhist ceremonies and is also eaten as an everyday food throughout the year.

  • How to eat

    Soak cut old pickled “Takuan” in Water to remove Salt. Put Water and “Takuan “in a pot and bring to a boil. When softly boiled, transfer "Takuan" separately, add soup stock and seasonings, bring to a boil, and return "Takuan" to a simmer. Remove from heat and let cool until the flavor is absorbed. Old pickled "Takuan" can be very salty, so the key is to change the water two or three times to remove the salt.

  • 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.)
    It is still made at home, but the number of households making it is decreasing every year, and the younger generation is not familiar with it. It is sold at “Michino-Eki” roadside stations and other places, so it is readily available.

RECIPE

Ingredients (4 servings)

  • Furuduke-Takuan(Old pickled Daikon radish) 1
  • Dashi (=Japanese soup stock) 2 cups
  • Soy sauce 1 tbsp.
  • Mirin(=sweet rice wine) 2 tbsp.
  • Salt A pinch

How to cook

  • 1. Cut ”Furuduke-Takuan” (old pickled Daikon radish) into 5mm thick slices and soak in Water to remove Salt. If the ”Furuduke-Takuan” (old pickled Daikon radish) is too salty, change the Water 2-3 times.

  • 2. Put Water and "Takuan” in a pot and simmer until soft.

  • 3. Put “Takuan” into another pot, add soup stock, Soy sauce, Mirin, and Salt, and simmer over low heat for 15 minutes. Leave to cool and let soak in the flavors.

provider : Shiga Food Culture Research Association

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

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries