# Yuzumaki (Yuzu Rolls) ｜ Our Regional Cuisines

**Cuisine Name**: Yuzumaki (Yuzu Rolls)

**Region**: Our Regional Cuisines

## Main Lore Areas
Northern part of Utsunomiya

## Main Ingredients Used
Yuzu fruit, Daikon radish

## History, Origin, and Related Events
A "yuzu roll" is a regional dish in which you wrap the skin of a "yuzu" fruit with daikon radish and pickle the roll in sweet vinegar for about 2 ~ 3 days. It is an indispensable item for autumn festivals and the New Year.Cold "yuzu" fruits are cultivated mainly in the northern part of Utsunomiya. They have a stronger aroma and are meatier than "yuzu" fruits cultivated in warm regions. "Yuzu" fruits evoke images of people enjoying their fragrance such as when using them as udon noodle condiments or putting them into the bath. However, the fruits cultivated around Utsunomiya are meaty. Thus, they are suitable as foodstuffs.A "yuzu roll" that uses this cold "yuzu" fruit is an indispensable item for traditional food eaten during the New Year's holidays in the northern part of Utsunomiya. After your soup with rice cakes and vegetables, a "yuzu roll" pickled in sweet vinegar will refresh your mouth. You can use raw daikon radish, but the chewiness and preservability of the radish will improve if you dry it for about a half day to a day.

## Opportunities and Times of Eating Habits
"Yuzu rolls" use "yuzu" fruits, whose time of harvest runs from October to December, and daikon radish, a classic example of winter vegetables. People are used to seeing the rolls as a standard item of New Year's dishes. In addition, the rolls are indispensable for autumn festivals.

## How to Eat
Wrap the "yuzu" fruit with a thin slice of daikon radish. Stick a toothpick through the rolled daikon radish. Pour sweet vinegar on the roll. Set it aside for 2 ~ 3 days. And it is finished. Food preparation methods differ depending on the region. Some places use dried daikon radish. Other places use raw daikon radish. If you dry the daikon radish, its chewiness and preservability will increase if you cut it thinly into round slices and dry it for a half day to one day before you wrap it around the "yuzu" fruit. Also, when you pickle the "yuzu" roll, you will have an atmosphere even more like a New Year's if you were to carve the daikon radish or turnip into the shape of a chrysanthemum and pickle it thoroughly in the marinade you use.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Yuzu rolls" can liven up the dining table as an item of home cooking in the winter, centering around the New Year. However, they are sold to the whole country through retail stores in the prefecture that sell pickled vegetables and even through the Internet.

## Ingredients
- Yuzu fruit: One fruit
- Vinegar: 5 tbsp.
- Sugar: 5 tbsp.
- Daikon radish: 500g
- Red chili pepper.: 1 pepper
- Salt: 1 tbsp.
- Toothpicks: About 20 of them

## Recipe
1. 1. Cut the daikon radish into thin round slices. Sprinkle salt on them. Make them tender.
2. 2. Peel off the skin of the yuzu fruit. Cut the skin into somewhat thick strips.
3. 3. Wrap 4 ~ 5 strips of the sliced yuzu fruit with a slice of the tender daikon radish. Stick a toothpick through 3 rolls each.
4. 4. Remove the seeds from the chili pepper. Cut it into thin round slices.
5. 5. Mix the vinegar, sugar, and chili pepper. (So that the sugar melts.)
6. 6. Line up #3 in a container with a lid. Pour #5 over them. Set them aside for 2 ~ 3 days.

## Provider Information
provider : "Home Town Japanese Foods: Traditional Dishes of Utsunomiya" (Yuji Kashiwamura / Hisae Handa)

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