# Ahodaki (Simmered pickled daikon radish) ｜ Our Regional Cuisines

**Cuisine Name**: Ahodaki (Simmered pickled daikon radish)

**Region**: Our Regional Cuisines

## Main Lore Areas
Hokusei Food Culture Area in Mie Prefecture

## Main Ingredients Used
Pickled daikon radish, soy sauce, Dashi (=Japanese soup stock), sugar

## History, Origin, and Related Events
Daikon radich has been consumed since ancient times and is mentioned in Japan's oldest documents, the "Kojiki" and "Nihon Shoki." The name "daikon" itself is said to have originated from its large size, being called "oone" or from its white color and cool appearance, referred to as "suzushiro." The Shosoin documents mention the use of Chinese characters to represent daikon radish. Pickling vegetables with salt for preservation is documented in various historical sources such as the wooden tablets from the Heijo Palace, the Manyoshu (Collection of Ten Thousand Leaves), and the Engishiki (an ancient law book). However, the mention of pickling with rice bran, known as nukazuke, seems to date back to the Muromachi period. This reflects the value of rice during that time.As for takuan-zuke, it is said to have been devised by the Zen monk Takuan (1573-1646) in the Edo period, or alternatively, it was named by Tokugawa Iemitsu (1604-1651), who visited the temple where Takuan belonged. Some sources suggest that the term "takuan" derived from "takuwaedzuke."The dish "ahodaki" is a preserved side dish that ingeniously reuses takuan, which tends to lose its flavor and smell around the following summer after pickling. This regional dish reflects the wisdom of enjoying food without wasting it. The takuan preserved in a barrel loses its flavor each time it is taken out. "Ahodaki" involves re-cooking it in soy sauce after removing excess salt. The unique name is said to come from the idea of doing something foolish by removing the salt just to re-cook it in soy sauce when it's delicious.Due to its elaborate preparation, it is also known as "daimyo-ni" (feudal lord's cooking). Similar dishes are found in other prefectures, such as "takuan no nitan" in Fukui, "okumoji" in Ishikawa, and "irikogu" or "irigoki" in Toyama, all employing a similar cooking method.

## Opportunities and Times of Eating Habits
The practice of making "ahodaki" originated as a method to repurpose takuan pickled in winter, which tends to lose its flavor by the following summer.

## How to Eat
Thinly slice the aged takuan, soak it in water several times to remove excess salt, then briefly simmer. Season it with soy sauce, bonito dashi broth, sugar, and other seasonings. Finally, sprinkle white sesame seeds and, if desired, shichimi togarashi (seven-spice blend) to taste.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In an survey conducted for the Green Tourism Model District Promotion Plan in Inabe City, "ahodaki" was mentioned as a proud and unique local dish. It is a well-known dish in the region, and recently, there has been an increase in people using fresh takuan that hasn't aged because they feel a desire to eat it.

## Ingredients
- Aged takuan (pickled daikon radish): 150g
- White sesame seeds: 2 tsp.
- Shichimi togarashi (seven-spice blend): To taste
- [Seasoning A] Soy sauce: As needed
- [Seasoning A] Bonito dashi stock: 100ml
- [Seasoning A] Sugar: 2 tsp.

## Recipe
1. 1. Thinly slice the aged takuan, soak it in water multiple times to remove excess salt, and desalinate. (It's better not to desalinate completely.)
2. 2. Simmer the slices until they become tender (to your preferred firmness) and season with Seasoning A.
3. 3. Finally, sprinkle white sesame seeds and, if desired, shichimi togarashi.
4. 4. [Note:]Recently, there are methods such as stir-frying after desalting or drizzling sesame oil on the finished dish.

## Provider Information
provider : "Mie no Aji Sensai Bansai Vol.2" (Mie Food Culture Research Group)

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