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  7. Kanboshi Daikon Ni (Simmered Dried Daikon Radish)

Kanboshi Daikon Ni (Simmered Dried Daikon Radish) ｜ Our Regional Cuisines

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  • Gifu Prefecture

    Kanboshi Daikon Ni (Simmered Dried Daikon Radish)

Kanboshi Daikon Ni (Simmered Dried Daikon Radish)

Related images
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  • Kanboshi Daikon Ni (Simmered Dried Daikon Radish)
    DOWNLOAD

    Image Source : Suzushiro Group

  • Kanboshi Daikon Ni (Simmered Dried Daikon Radish)
    DOWNLOAD

    Image Source : Suzushiro Group

  • Kanboshi Daikon Ni (Simmered Dried Daikon Radish)

    Image Source : Gifu no Kiwami

  • Kanboshi Daikon Ni (Simmered Dried Daikon Radish)
    DOWNLOAD

    Image Source : Hida Tourism Association

  • Main lore areas

    Hida City

  • Main ingredients used

    "Kanboshi" (=dried) daikon radish, Dashi (=Japanese soup stock), Soy sauce

  • History/origin/related events

    "Kanboshi" (=dried) daikon radish is a specialty of Hida city of Gifu prefecture. "Kanboshi Daikon Ni" is made by simmering "kanboshi" (=dried) daikon radish in dashi (=Japanese soup stock) and soy sauce.
    "Kanboshi" (=dried) daikon radish is made in Yamanomura of Kamiokacho of Hida city, located along the northeastern tip of Gifu prefecture. It takes around 8 months for the dried daikon radish to be made from planting to completion. In early November, daikon radish is stored in the ground and dug up in January or February of the following year when the temperature is below zero. The daikon radish is then washed, cut into round slices, and boiled. After that, the daikon radishes are skewered and left outside to dry under the eaves of roofs. At night, the temperature drops to minus 20 degrees Celsius, and the daikon radishes freeze. During the day, they melt under the warm sunlight and dry further when exposed to wind. The drying process is continued for about a month when the daikon radishes begin to turn amber in color and sweet in taste.
    Yamanomura, where "kanboshi" (=dried) daikon radish is made, is located at an altitude of 850 to 1,000 meters and is referred to as a village in the sky. In the past, the village would become isolated for about 5 months due to deep snow in the winter. "Kanboshi" (=dried) daikon radish is a preserved food which allowed the people of this region to overcome the harsh cold winter. The dried daikon radish is soaked in water before it is used for cooking. It is used for a variety of recipes including "kanboshi daikon ni".

  • Opportunities and times of eating habits

    "Kanboshi" (=dried) daikon radish nurtured in the harsh cold winter can be enjoyed throughout the year.

  • How to eat

    Soak the "kanboshi" (=dried) daikon radish in hot or lukewarm water for 10 to 20 minutes. Simmer the daikon radish and dashi (=Japanese soup stock), and season with soy sauce. Cook for around 20 minutes.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    This dish is served at local restaurants of Kamiokacho and can be purchased at souvenir shops. Suzushiro Group, a group of local housewives, has come up with ideas to sell "kanboshi" (=dried) daikon radish as products and carry on the tradition of making it.
    "Okuhida Yamanomura Kanboshi Daikon" was certified as a genuine product of the region in 2013 and was introduced in the Expo 2015 held in Milan. In 2017, it was registered under the Japan Geographical Indication (GI) protection system.

RECIPE

Ingredients (6-8 servings)

  • "Kanboshi" (=dried) daikon radish 50g
  • Dashi (=Japanese soup stock) 1 L
  • Soy sauce As needed

How to cook

  • 1. Soak the "kanboshi" (=dried) daikon radish in hot or lukewarm water for 10 to 20 minutes. Simmer the daikon radish and dashi.

  • 2. Season with soy sauce and simmer for another 20 minutes.

provider : Suzushiro 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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