Aichi Local Cuisine: Furofuki Daikon

Alright folks, let me tell you about a real home-style dish from Aichi Prefecture: “Furofuki Daikon.” It’s a simple yet satisfying way to enjoy the humble daikon radish, and it’s a true testament to how local ingredients and flavors shine in Japanese cooking. This dish is especially popular in the colder months, so let’s dive in and see what makes it so special.

Dish Name: Furofuki Daikon / ふろふき大根

• Region / Location: Aichi Prefecture (throughout the prefecture).
• Primary Area of Tradition: Throughout Aichi Prefecture.
• Main Ingredients: Daikon radish, Aka Miso (red miso).

How It’s Eaten / Served

Furofuki Daikon is made by simmering thick, round slices of daikon radish in a flavorful dashi broth until they’re tender. The daikon slices, cut to about 3cm thick and with the edges trimmed, become the perfect base for a generous dollop of sweet and savory Aka Miso paste. While the “Horyo Daikon” variety is ideal because of its fine texture and resistance to falling apart during cooking, “Miyashige Daikon” works just fine too. Just remember that cooking times will vary depending on the type of daikon you use. The miso sauce is typically made with Aka Miso as its base, but every family has their own twist. Some folks even add a touch of yuzu citrus for a bit of zing.

Cultural Background and Preservation

Aichi Prefecture’s warm climate, thanks to the Kuroshio Current, and its fertile lands, nourished by rivers like the Kiso, Nagara, and Ibi (collectively known as the Kiso Three Rivers), have long supported thriving agriculture. The Kiso River’s alluvial fans, with their well-draining sandy soils, are perfect for growing root vegetables, and that’s why daikon radish production flourished. Aichi boasts three types of heirloom daikon: the sweet Miyashige Daikon, the Horyo Daikon (popular for simmering), and the massive Moriguchi Daikon, which can grow over 180cm long and is used for pickles. Fun fact: the common Aokubi Daikon is said to have originated from Miyashige Daikon, and Horyo Daikon is believed to be the ancestor of the famous Nerima Daikon from the Kanto region. Given this daikon abundance, it’s no surprise that daikon dishes are a staple here, with Furofuki Daikon being just as beloved as Miso Oden.

Furofuki Daikon is a popular dish in the colder months because it warms you up from the inside out. At Sougenji Temple in Toyoake City, they even hold an annual “Daikon Cooking” event on November 29th, where they serve Furofuki Daikon to visitors. Locals believe that eating this dish at the event helps prevent bedriddenness and promotes good health.

As a simple and comforting dish, Furofuki Daikon continues to be a regular feature on family dinner tables throughout Aichi.

Additional information:

• Daikon: A large, white Japanese radish with a mild flavor.
• Aka Miso (赤味噌): Red miso, a rich and savory fermented soybean paste.
• Dashi (だし): A Japanese broth typically made from kombu (kelp) and katsuobushi (dried bonito flakes).
• Horyo Daikon (方領大根): A variety of daikon radish known for its suitability for simmering.
• Miyashige Daikon (宮重大根): A sweet variety of daikon radish.
• Yuzu (柚子): A Japanese citrus fruit with a unique fragrant flavor.