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  7. Heso-daikon no nisime

Heso-daikon no nisime ｜ Our Regional Cuisines

  • Miyagi Prefecture

    Heso-daikon no nisime

Heso-daikon no nisime

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  • Heso-daikon no nisime

    Image source: Miyagi Prefecture

  • Main lore areas

    South Area

  • Main ingredients used

    "Heso- Daikon radish (Daikon radish which has navel)", Carrot, Satoimo (Japanese taro), Dried shiitake mushrooms, Knotted Kombu (kelp), Freeze-dried tofu

  • History/origin/related events

    In the Tohoku region, where the weather is severely cold, there has long been a custom of making preserved foods by exposing vegetables and fish to the cold wind. "Heso-Daikon" is one such preserved food, produced in Marumori Town in the southern part of the prefecture. Delicious daikon radish produced at an altitude of over 300 meters above sea level is peeled, cut into round slices, boiled, and then dried on skewers or straw in the center for about one month under the eaves to take advantage of the cold winter weather.
    By repeatedly freezing at night and thawing during the day, candy-colored "Heso-Daikon" is produced. It is called "Heso-Daikon" or "Baba-beso" because the hole in the daikon radish after it is skewered "looks like a navel." When sufficiently dried, it can be preserved until the following summer, and the standard way to cook it is to simmer it with seasonal vegetables.
    When cooking, lightly wash daikon radish and soak in lukewarm water to return it to the desired consistency before simmering with various other ingredients. It is known that sun-drying increases the nutritional value of daikon radish, including B vitamins, minerals such as potassium and calcium, and dietary fiber, which is higher than that of fresh daikon radish.

  • Opportunities and times of eating habits

    Harvest daikon radish in season at the beginning of winter, peel them, cut them into round slices, and boil them in a large pot. The boiled daikon radish is then threaded with a skewer or straw in the middle and dried under the eaves to take advantage of the cold weather. After a month of repeatedly freezing at night and thawing at noon, the resulting navel daikon radish can be stored until the following summer. Therefore, it is served at the table from winter to summer in dishes such as "Nishime (stew)".

  • How to eat

    Before cooking, it should be lightly rinsed and soaked in lukewarm water, then simmered with various vegetables when the desired consistency is reached. In recent years, there have been a number of recipes for using "Heso-daikon" as an ingredient in soups, or for fried "Heso-daikon" with meat sandwiched between the rehydrated "Heso-daikon".

  • 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 Hippo district of Marumori Town is working to brand and promote the product, and offers a menu of hands-on activities such as making "Heso-daikon".

RECIPE

Ingredients (4 servings)

  • Heso-daikon 8
  • Carrot 100g
  • Satoimo(=Japanese taro) 4
  • Dried shiitake mushrooms 4
  • Konjac (=yam cake) 100g (1／2)
  • Freeze-dried tofu 4
  • Knotted Kombu(=kelp) 15cm 8
  • Mirin (=sweet rice wine) 2 tbsp.
  • Soy sauce 3 tbsp.
  • Sugar 1 tbsp.
  • Sasa-Kamaboko (bamboo grass shaped fish cake) 4
  • Dashi (=Japanese soup stock) (including dried bonito flakes or dried shiitake mushrooms) 3 cups

How to cook

  • 1. Soak "Heso-daikon" in water overnight and wring out lightly.

  • 2. Soak freeze-dried tofu in lukewarm water and squeeze lightly.

  • 3. Peel carrots and slice diagonally. Peel satoimo (Japanese taro) and cut into two diagonally. Rub Konjac (yam cake) with salt, rinse in cold water, then cut into konnyaku reins or triangles and boil.

  • 4. Soak dried shiitake mushrooms in water and remove the stems. Use the dipping liquid as soup stock.

  • 5. For making knotted kombu, quickly wash boiled kombu, cut into 2 to 3 cm pieces, and knot lightly.

  • 6. Cut one piece of sasa-kamaboko (bamboo grass shaped fish cake) into two diagonally.

  • 7. Place all ingredients, dashi (Japanese soup stock) and seasoning in a saucepan and bring to the boil, then reduce heat to low and simmer until the liquid is absorbed.

Recipe Arrangements

provider : Makiko Takazawa, Sendai Shirayuri Women's College

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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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