# Oshibori Udon ｜ Our Regional Cuisines

**Cuisine Name**: Oshibori Udon

**Region**: Our Regional Cuisines

## Main Lore Areas
Hokushin area

## Main Ingredients Used
Udon noodles, Radish, Miso, Green onion, Dried bonito flakes

## History, Origin, and Related Events
“Oshibori Udon” is a local dish that originated from the Sakaki area in Hanishina County. It is made by grating spicy daikon radish and squeezing out its juice. “Oshibori udon” is characterized by the use of squeezed daikon juice instead of dashi broth. The word “oshibori” in oshibori udon refers to this unique feature. This dish became popular during the Edo period (1603-1868) to the Meiji period (1868-1912). It gained fame because of the excellent combination of spicy daikon squeezed soup and Shinshu miso (rice miso). The locals used miso as a dipping sauce for udon and soba noodles. The radish used for oshibori udon is “Nezumi daikon,” a specialty of Sakaki Town. Although the daikon is surprisingly spicy, the squeezed soup is served with mild Shinshu miso dissolved in it. The deep taste of the spiciness is followed by a hint of sweetness, which makes you sweat when you eat it. It warms the body from the core, and the local people describe the taste as “amamokura”. Togakushi and Chikuma City (formerly Koshoku City and Tokura Town) in the prefecture also have oshiborisoba, which is cold soba noodles dipped in a dipping sauce made from squeezed juice of spicy daikon radish and miso.

## Opportunities and Times of Eating Habits
It is mainly eaten in the winter, when the daikon is available. The town of Sakaki, with its large temperature differences, low precipitation, and long hours of sunlight, is said to be a good place to grow daikon with high sugar content and firm flesh. Nezumi daikon seeds are planted in August and harvested from November to December.

## How to Eat
Oshibori udon is usually eaten with warm udon noodles, and the condiments are usually green onions and dried bonito flakes.

## Efforts for Preservation and Succession
It is still made at home and served at local udon restaurants and roadside station restaurants. More and more udon restaurants in Shinshu are serving oshibori udon.

## Ingredients
- Udon noodles (Fresh udon): 200g x 2 (Dried or frozen noodles are also acceptable)
- Nezumi daikon radish: 500g x 1 (If you don't have Nezumi daikon, you can use regular green radish)
- Shinshu miso (White miso): Appropriate quantity
- Shredded green onion: Appropriate quantity
- Dried bonito flakes: To taste

## Recipe
1. 1. Grind daikon radish and squeeze with a dish towel to remove the juice.
2. 2. Grind the green onion.
3. 3. Boil udon noodles. If you use fresh udon noodles, boil for about 10 minutes. You can use kama-age udon or freshly boiled hot udon and serve it in a colander.
4. 4. Mix miso, green onion and dried bonito flakes in daikon radish soup to make dipping sauce and add udon noodles. Adjust the amount of miso to taste.
5. 5. Miso used here is the Shinshu miso. There is also soba suiton.

## Provider Information
provider : “Shinshu's Local Cuisine and Home Cooking: 100 Easy Recipes for the Four Seasons” (Shinano Food Culture Research Association)

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