# Buri daikon ｜ Our Regional Cuisines

**Cuisine Name**: Buri daikon

**Region**: Our Regional Cuisines

## Main Lore Areas
All over the prefecture

## Main Ingredients Used
Yellowtail, Daikon radish

## History, Origin, and Related Events
The weather from late autumn to early winter, when fierce winds blow and thunder rumbles violently, is called "buri-okoshi" in Toyama, and is said to be when the yellowtail fishing in Toyama Bay is at its peak. Yellowtail caught during this season are particularly fatty and firm, and yellowtail caught in Himi City, where fishing is flourishing, are branded as "Himi Kanburi" (yellowtail caught during the cold season) due to their excellent taste. Yellowtail is a fish that has almost nothing to throw away, and every part of the yellowtail has been utilized to create a variety of dishes. Buri daikon," or yellowtail radish, is a typical warming yellowtail dish made by slowly simmering the yellowtail with daikon radish. In some areas along the coast, such as Himi City, there is a custom of giving a yellowtail to the bride's family as a year-end gift the year of her marriage, and the recipient returns half of the yellowtail to the bride's family. Yellowtail has been an indispensable part of these celebrations and other rituals, and "yellowtail daikon radish" has been made for each occasion.

## Opportunities and Times of Eating Habits
During the winter season, when yellowtail is in season, yellowtail is made and eaten at home and in restaurants on a daily basis. While it is a popular home-style dish, yellowtail, which changes its name and increases in value as it grows, is also a dish that is served on festive occasions such as New Year's Day, as it is called a "success fish" and is associated with good fortune.

## How to Eat
Rinse the yellowtail with water, then dip it in boiling water to remove the blood and sliminess. Cut radish into thick round slices. Put yellowtail, radish and sake in a pot and bring to a boil. When it is finished boiling, remove the scum from the water. When the radish is tender, add soy sauce, sugar and other seasonings and simmer until the flavors are absorbed. If you leave it overnight, the flavor will soak in even more and the dish will become richer. Some households use a miso-based seasoning instead of soy sauce.

## Efforts for Preservation and Succession
Himi City holds the "Himi Buri Fair" during the winter season when yellowtail is delicious. During the period, various yellowtail dishes including "yellowtail daikon radish" are available at hotels, inns, and restaurants in the city. In addition, a regular sightseeing bus called "Toyama Yellowtail Crab Bus" operates from Toyama Station to the port town where visitors can enjoy the taste of Toyama's sea, such as yellowtail and crab (as of 2021).

## Ingredients
- Yellowtail Roughness: 8 slices
- Daikon radish: 1 medium
- Water: 6 cups
- sake: 1 cup
- Mirin: 1／2 cup
- soy sauce: 1／2 cup

## Recipe
1. 1. Cut Daikon radish into 1 to 1.5 cm round slices and boil until soft.
2. 2. Throw yellowtail into boiling water. Immediately remove from water and drain in a colander.
3. 3. Put water, seasonings, yellowtail and Daikon radish in a pot and bring to a boil. Remove any floating scum frequently.
4. 4. When the water comes to a boil, turn off the heat, let it sit for a while, and then simmer again. This allows the flavors to soak in well.It can also be cooked in a pressure cooker for a quicker and tastier cooking.Boiling Daikonradish in rice water makes it easier to remove the bitterness.

## Provider Information
provider : "Toyama Home Cooking" Menu Collection (Toyama Prefecture)

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