# Yuki no Tsuyu ｜ Our Regional Cuisines

**Cuisine Name**: Yuki no Tsuyu

**Region**: Our Regional Cuisines

## Main Lore Areas
Arita Town

## Main Ingredients Used
Daikon radish

## History, Origin, and Related Events
Arita, Saga Prefecture, is known as the birthplace of porcelain, and porcelain production began in the early 17th century with the discovery of ceramic stone, the raw material for magnetism, at Mount Izumiyama in Arita. One of the people who found the potter's stone at this time was a Korean potter, Sanbei Kanagae (a.k.a. Sampei Lee), who is known as the creator of Arita-yaki porcelain.The "Touzan Shrine", built around 1658, has Emperor Ojin as its main deity, and a monument to Sampei Lee was erected on the site.On the evening of New Year's Eve, "Arita Bowl Lantern Festival" will be held at "Touzan Shrine", which is well known among the local people as the "God of Pottery". About 1,000 porcelain lamps are used to illuminate the area between the "Tsuji-no-fuda" intersection at the central intersection of the Arita Pottery Market Street and the shrine grounds. The festival begins around 23時30分 on New Year's Eve and continues until around 02時00分 on New Year's Day, when "Yuki no Tsuyu," a local dish, is served. "Yuki no Tsuyu" is a soup of grated daikon radish roughly grated with a bamboo grater called "Oni Oroshi," and baked rice cakes or thinly fried tofu in a miso soup. Since kiln workers had to stay at the kiln all night long, it is said that "Yuki no Tsuyu" was eaten as a nighttime meal because it warms the body even on cold nights and is easy to eat and keep one's stomach full.

## Opportunities and Times of Eating Habits
It was eaten during kiln firing at Arita-yaki kilns. It is said to have been a valuable nighttime meal during overnight kiln firing, especially as a soup to warm the body during the cold season. Today, it is served at the "Arita Bowl Lantern Festival" held at “Touzan Shrine" on New Year's Eve.

## How to Eat
Add grated daikon radish roughly grated with a “Oni Oroshi(=grater)" to the soup stock in which miso has been dissolved. Grill rice cakes until fragrant and add them to the warmed broth. Whale meat is sometimes added.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is served during the "Arita Bowl Lantern Festival.

## Ingredients
- Daikon radish: 150g
- Dashi (=Japanese bonito soup stock): 1 and 1／2 cups
- Fried thin tofu: 1／2 sheet
- Barley miso: 1 and 1／2 to 2 tbsp.
- Daikon radish leaves: as desired (10g-15g)
- Round rice cake: 4 pieces
- Salt: as needed

## Recipe
1. 1. Cut Daikon radish into pieces and grind roughly with a food processor or grater.
2. 2. Heat Dashi (=Japanese bonito soup stock) and roughly chopped fried thin tofu in a saucepan over medium heat, and when it begins to boil, dissolve in barley miso.
3. 3. Boil the daikon radish leaves in boiling water with salt for about 1 minute and chop them.
4. 4. Cook the rice cakes in water in a microwave oven at 500w for 30-60 seconds without wrapping (cook 2 cakes at a time), then grill or toaster them until they are puffed up.
5. 5. Sprinkle step2 over step4 round rice cakes, garnish with step3 daikon radish leaves, and serve.

## Provider Information
provider : Nishikyushu University Saga Cooking & Confectionery Vocational School Tanaka

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