Daikon-zushi (Fermented sushi with daikon) ｜ Our Regional Cuisines

Ishikawa Prefecture

Daikon-zushi (Fermented sushi with daikon)

Related images

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

DOWNLOAD
DOWNLOAD
Image source: Aoki Cooking School

Main lore areas

All of Ishikawa prefecture
Main ingredients used

Daikon radish, Herring, Carrots, etc.

History/origin/related events

Along with "Kabura-zushi", this is a traditional fermented food representing Kaga region. It is a fermented food made by marinating Kipper and Daikon radish in Amazake (sweet sake made from rice and malted rice).
The background of "Daikon-zushi" is largely due to the “Kitamae-bune”, a group of merchant ships that have been in contact with the local people since the feudal domain period. The“ Kitamae-bune” was a group of merchant ships that carried rice and fish from Hokkaido to Edo and Osaka via the Sea of Japan. Many goods from all over the country were brought to Noto, which was a base during the voyage. Herring was in particularly large supply and was one of the seafood that was easily procured even by the common people.
Warehouses called "Nishin-gura" (herring warehouses) were scattered everywhere in the port towns to store large quantities of herring. “Migaki-nishin” is dried Herring from which the entrails and ovaries (herring roe) have been removed. In addition to being used for "Daikon-zushi" in the winter, it was also used for simmered dishes throughout the four seasons.
It is a local dish that has taken root in a wide area of the prefecture. In Kanazawa City, Daikon radish slices are marinated in Amazake (sweet sake) with Herring, Carrots, and other small pieces of Daikon radish. In areas with heavy snowfall, Koji (malted rice) is used instead of Amazake, which tends to turn sour. “Gensuke -Daikon”, a Kaga vegetable with soft and sweet flesh, goes well with this dish.
Opportunities and times of eating habits

While "Kabura-zushi" is served on special occasions such as New Year's Day, "Daikon-zushi" is made at home on a daily basis because Daikon radish and Herring, which are the ingredients of "Daikon-zushi", are easy to obtain.
How to eat

It is taken out of the vat and eaten with the koji still on it. Although many people shy away from it because of its crude appearance, many prefer its taste, which combines the sweetness of Daikon radish and fatty fish with the sourness from the fermentation process.
The crunchy texture of the Daikon radish is another attraction. Since it can be eaten down to the bones, so it goes well with a side dish of sake. When “Gensuke -Daikon” is not available,” Aokubi -Daikon” is also often used. In some areas, Daikon radish is sliced into round slices and pickled with Salted Mackerel or Salmon.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
It is a family dish passed down from mother to child and from child to grandchild, and before World War II, many households made "Daikon-zushi" in the same way as pickles. Although fewer households make "Daikon-zushi" than in the past, many cooking schools still offer lectures on how to make it. Many supermarkets and delicatessen stores also sell it.

source : "Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori" (Author: Etsuko Aoki)

RECIPE

Ingredients (4 servings)

Daikon radish 5
Natural salt 2.5 to 3%
Weight stone (placed on pickles)
Carrots 3-6 cm
Yuzu peel, kombu(=kelp), red pepper A little of each
Dried herring 10
Rice rinsing liquid
Kaba (Japanese traditional plant) 1／2
Rice 1 1／2 cups
Boiling water 1／2 to 1 cup

How to cook

1. Cut the daikon radish into pieces. Sprinkle salt on the bottom of a barrel, place daikon radish in the barrel, sprinkle salt again, and repeat the process of placing daikon radish in the barrel and salting it. Place a weight on the barrel and let the daikon radish rest in salt for about 5 to 6 days.
2. Soak Herring in Rice water overnight, remove scales, rinse in cold water, remove Bran, and cut into pieces.
3. Mix the kaba with hot rice and boiling water, keep warm briefly and leave overnight.
4. (a) Drain daikon radish in a colander. (b) Cut carrots into thin strips, red pepper into small pieces, remove seeds, cut Yuzu and kombu(=kelp) into thin strips. Mix (a) and (b) together, put a drop-lid on the top and put a weight on the top. (It takes about 7 to 10 days to finish pickling.)

Recipe Arrangements

High temperatures make the acidity stronger, so it is better to do the pickling in a cool and dark place.

provider : "Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori" (Author: Etsuko Aoki)

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

Daikon-zushi (Fermented sushi with daikon) ｜ Our Regional Cuisines

Ishikawa Prefecture