# Furu-takuan no Nimono ｜ Our Regional Cuisines

**Cuisine Name**: Furu-takuan no Nimono

**Region**: Our Regional Cuisines

## Main Lore Areas
All areas within Fukui Prefecture

## Main Ingredients Used
Furu-takuan (old pickled daikon)

## History, Origin, and Related Events
It is a local food representative of Fukui Prefecture, which has been loved since long ago. It is called "yomokonji" in the Kono area of Minamiechizen Town (formerly Kono Village). Further, in the Asahi area of Echizen Town (formerly Asahi Town), the takuan that have been pickled in rice bran, desalinated in water, re-seasoned and then eaten are also called "daimyoni." "Takuan," which are pickled from fall to the end of the year to preserve harvested daikon radishes, become "furu-zuke" (well-pickled vegetables) in the following year during takuan-pickling time, when they become more sour. They are then desalinated in water and flavored with dashi broth, soy sauce, chili pepper flakes, etc. to make "furu-takuan no nimono." It is a regional dish extremely popular in Fukui Prefecture which is often eaten at home, and can be enjoyed warmed or chilled without losing its flavor. The name it is given differs by region and household; besides the affectionately named "furu-takuan no nimono" and "takuan no taitan," it is also called "zeitakuni" (luxurious boiled food) for the extra effort it takes to transform takuan, which can be eaten as-is, into another dish. The olden-day wisdom which devised a way to eat old takuan in a precious and delicious way lives on.

## Opportunities and Times of Eating Habits
It is frequently made from early August to late November, when takuan pickled in the previous year becomes sour "furu-takuan." It appears often on the dining table as an appetite-whetting side dish; people also like it as an accompaniment to alcohol or in ochazuke (green tea over rice).

## How to Eat
Thinly slice the furu-takuan into round slices about 2mm thick; perform a preliminary boil while replacing the water many times until the slices soften. Desalinate with water. (If the salt does not come out, soak it further in water.)Boil with seasoning such as dashi broth and soy sauce, and sprinkle chili pepper and white sesame on top.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Besides frequently being made in households, it is sold in pickled vegetable shops and the side dish corner of supermarkets. Also, it is frequently served in restaurants that offer regional foods.

## Ingredients
- Furu-takuan: 2 whole radishes
- 【Seasoning A】Soy sauce: 1／3 cup
- 【Seasoning A】Mirin: 1／3 cup
- 【Seasoning A】Dashi broth: 3 cups
- Chili peppers: suitable amount
- White sesame: suitable amount

## Recipe
1. 1. Slice the furu-takuan into 2mm rounds.
2. 2. Add to pot and add just enough water to cover the furu-takuan. Boil.
3. 3. Replace the water multiple times; once softened, add Seasoning A.
4. 4. Lastly, sprinkle chopped chili peppers and white sesame on top.

## Provider Information
provider : Recipe source: "Saihakken! Fukui no Aji" partly altered

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