# Shimi Daikon no Otaue no Nimono ｜ Our Regional Cuisines

**Cuisine Name**: Shimi Daikon no Otaue no Nimono

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Nagano Prefecture

## Main Ingredients Used
Daikon Radish, Gutted Herring, Kombu(=kelp), Warabi (=bracken fern), Carrot, Konjac (=yam cake), Chikuwa (fish cake), Satsuma Age (fried fish cake)

## History, Origin, and Related Events
"Frozen Daikon Radish" is one of the preserved foods made by utilizing the cold of winter. It involves exposing daikon radishes to the cold outdoor air to dry them. In the past, people used to tie daikon radishes with straw and hang them under the eaves to freeze. The radishes would freeze overnight in the cold, and then thaw during the warmer daytime. This process was repeated several times to remove the water content from the daikon radishes. Also known as "Kanboshi Daikon," it offers a unique taste compared to fresh daikon radishes. Back in the day, when everyone manually planted rice paddies, a significant effort was required. During that special time of planting, people would create unique "planting season dishes," such as simmered fish, rice balls, and stewed frozen daikon radish, expressing hopes for a good rice harvest. The "frozen" food culture, taking advantage of the cold climate, is deeply rooted in Shinshu, and besides frozen daikon radish, other items like "frozen tofu" and "frozen mochi" are also prepared. This "frozen culture" supported the cuisine in regions with harsh winter conditions, showcasing the wisdom of the ancestors who closely adapted to nature to create their food.

## Opportunities and Times of Eating Habits
"Frozen Daikon Radish" has been traditionally made during the winter, taking advantage of the dry conditions for long-term storage. Even today, it is enjoyed as part of the "planting season dishes" during the rice planting period.

## How to Eat
The method of making "Frozen Daikon Radish" can vary depending on the region or household, with some boiling the daikon and others not. The finished frozen daikon can be rehydrated and cooked with vegetables such as kombu (kelp) and carrots before being consumed.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even today, it is often served as a celebration for the first rice planting in early summer and is passed down within families. Additionally, frozen daikon is available for purchase at supermarkets and through online retailers.

## Ingredients
- Potatoes: 400g
- Carrot: 100g
- Dried herring (removed the head and gutted): 2
- Salted Warabi (=bracken fern): 400g
- Shimi Daikon (=Frozen Daikon Radish): 2
- Kombu(=kelp) (10cm square): 1 sheet
- Water: 5 cups
- [Seasoning A] Soy sauce: 4 tbsp.
- [Seasoning A] Salt: A pinch
- [Seasoning A] Sugar: 4 tbsp.
- [Seasoning A] Dashi (=Japanese soup stock): A little
- [Seasoning A] Sake: 2 tbsp.

## Recipe
1. 1. Soak the frozen daikon radish in water the day before. Also, pre-soak the bracken fern in salted water. Allow the dried herring to soak in rice water (water used to clean rice before cooking) overnight.
2. 2. Cut the thawed daikon radish into bite-sized pieces and boil it. Cut the potatoes, carrots, and soaked dried herring into random 2 cm-sized (0.8 inch) pieces. Cut the bracken fern into 5cm (2 inches) pieces. Cut the kombu into bite-sized pieces.
3. 3. In a pot, combine all ingredients except for the bracken fern. Add seasoning A and bring to a boil. Once boiling, reduce the heat to medium and simmer until the vegetables are tender.
4. 4. Add the bracken fern, simmer briefly, adjust the seasoning, and then turn off the heat.

## Provider Information
provider : "Taue no Gochisou" (Feast of Rice Planting)

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