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  7. Yudeboshi-daikon-to kanboko-no-nimono ( Boiled and Dried Daikon Radish and Fish Cake Stew)

Yudeboshi-daikon-to kanboko-no-nimono ( Boiled and Dried Daikon Radish and Fish Cake Stew) ｜ Our Regional Cuisines

  • Nagasaki Prefecture

    Yudeboshi-daikon-to kanboko-no-nimono ( Boiled and Dried Daikon Radish and Fish Cake Stew)

Yudeboshi-daikon-to kanboko-no-nimono ( Boiled and Dried Daikon Radish and Fish Cake Stew)

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  • Main lore areas

    Saikai City

  • Main ingredients used

    Boiled and dried daikon radish, Kanboko (Nagasaki dialect for Kamaboko(=Fish cake)), Carrot

  • History/origin/related events

    Boiled and Dried Daikon Radish and Kanboko is a local dish of Saikai City. The combination of boiled and dried daikon radish and kanboko produces a taste unique to Nagasaki.
    Boiled and dried daikon radish is a preserved food made in Saikai City during the cold season. It is made by cutting Daiei Okura Daikon Radish into strips, boiling them, and then exposing them to sunlight and cold ocean breezes for one to two days in a drying area in the hollow of a cliff facing the sea. When the radish is rehydrated and cooked, it becomes a radish with a gentle flavor and less bitterness. The hollow drying field on the cliff and the scene of the drying work there are a winter tradition in Saikai City, which is well known throughout Japan.
    On the other hand, kanboko is Nagasaki's specialty kamaboko (fish cake). It is made from fresh horse mackerels, sardines, flying fish, and other fish from the surrounding seas, giving it a taste distinctly different from that of ordinary kamaboko (fish cake) made from sea eel, guchi, hamo, and other fish. For this reason, Nagasaki Prefecture's consumption of kamaboko (fish cake) is among the highest in Japan. Among them, deep-fried kanboko is very popular and can be eaten on its own or used as an ingredient in many dishes, including boiled and dried daikon radish and kanboko stew.

  • Opportunities and times of eating habits

    Boiled and dried daikon radish and kanboko, both ingredients are eaten year-round and are routinely consumed in homes and restaurants.

  • How to eat

    When cooking with boiled and dried daikon radish, first rinse it lightly in water and then rehydrate it in water before use. Compared to kiriboshi-daikon, boiled and dried daikon radish is easier to rehydrate, less bitter, softer in texture, and more easily absorbed into seasonings, making it suitable for both Japanese and Western cuisine.
    Locals often make "boiled and dried daikon radish and squid stew" with squid caught in nearby waters. A dish called “surimiage (deep-fried fish cake) of boiled and dried daikon radish” is often prepared by mixing boiled and dried daikon radish with surimiage, which is an everyday dish in Nagasaki.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is consumed and passed down primarily in ordinary households. There are numerous recipes created using boiled dried daikon radish and kamaboko(=fish cake), and they are cherished as local specialty products.

RECIPE

Ingredients (6 servings)

  • Boiled and dried daikon radish 50g
  • Carrot 15g
  • Shiitake mushroom 3 medium
  • Kanboko (deep-fried fish cake) 50g
  • Dashi (=Japanese soup stock) 200-300cc
  • Soy sauce 2 tbsp.
  • Mirin(=sweet rice wine) 1 tbsp.
  • Sugar 1 tbsp.

How to cook

  • 1. Soak boiled and dried daikon radishes in water for 20 minutes.

  • 2. Squeeze the water out of the soaked boiled and dried daikon radish, and cook with thinly sliced carrot, shiitake mushroom, and kanboko (deep-fried fish cake) tanzaku (rectangle) cut into strips in dashi (Japanese soup stock) for 10 to 15 minutes, then season with soy sauce, mirin (sweet rice wine), and sugar.
    Dried shiitake mushrooms may be used. In that case, add the water that is used for rehydrating mushrooms to the dashi (Japanese soup stock).

provider : "Saikaishoku Monogatari" (Saikai City)

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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