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Ministry of Agriculture, Forestry and Fisheries

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Tohoku Area

Iwate Prefecture

Shimi-daikon no nishime


Information provided by : Agriculture Promotion Division, Iwate Prefectural Office
  • Cuisine
    Shimi-daikon no Nishime is a traditional dish of Iwate made with daikon radish frozen and dried in cold winter winds, mountain vegetables, freeze-dried tofu, gutted and dried Pacific herring, and kombu seaweed simmered in a soy sauce-flavoured dashi broth.
  • Ingredients
    Frozen daikon radish・・・50g, Gutted and dried Pacific herring・・・300g, Maitake mushrooms・・・200g, Freeze-dried tofu・・・200g, Kombu seaweed (dried)・・・30g, Konjac・・・1, Butterbur・・・200g, Carrot・・・1 (large), Bamboo shoot・・・200g, Dashi broth from cooking the radish・・・500cc, Salt・・・1 teaspoon, Soy sauce・・・50cc, Cooking sake rice wine・・・100cc
  • Recipe
    1. To make the frozen daikon radish, wash the daikon thoroughly, cut it in half, and hang the halves outside using a string. Exposing them to cold winter winds makes them into good frozen daikon.
    2. Cut the butterbur into 6cm strips. Quickly boil the maitake mushrooms, and cut the carrot into round slices. Pour boiling water over the bamboo shoot, cut out the hard part near the root, and cut the rest into thick slices.
    3. Boil the herring and drain. Soak the kombu seaweed in water, and tie each piece when soft. Rehydrate the freeze-dried tofu, drain and cut it in half. Twist the konjac.
    4. Cook the daikon radish in plenty of water until soft. Using 500cc of the cooking water as a dashi broth, add kombu, herring, sake and cook.
    5. Take the daikon, kombu and herring out of the broth, add the maitake, bamboo shoot, carrot, butterbur, and konjac and cook until soft.
    6. Add the daikon, kombu and herring back into the broth, add soy sauce and salt. Simmer on low heat.
    7. Take all the cooked ingredients out of the broth and soak the rehydrated freeze-dried tofu for five minutes.