Ibaraki Local Cuisine: Garigari Namasu

Alright, let’s explore a refreshing dish from Ibaraki Prefecture – “Garigari Namasu”! It’s a type of “Namasu” (vinegared dish) that’s a local favorite, and it’s all about that unique, crunchy texture. Ibaraki is known for its fresh produce and seafood, and this dish really celebrates those local flavors.

Dish Name: Garigari Namasu / がりがりなます

• Region / Location: Throughout Ibaraki Prefecture.
• Primary Area of Tradition: Throughout Ibaraki Prefecture.
• Main Ingredients: Daikon radish, vinegared fish.

How It’s Eaten / Served

Ibaraki Prefecture has a long history of agriculture, thanks to its mild climate and abundant water, and it’s blessed with a rich fishing ground where the warm Kuroshio and cold Oyashio currents meet. “Garigari Namasu” is a local dish that makes the most of Ibaraki’s seasonal bounty from both land and sea. Like other “Namasu” dishes, Garigari Namasu is made with finely cut seafood and vegetables dressed with a vinegar-based seasoning. But what makes it special is how the daikon radish is prepared.

Cultural Background and Preservation

The name “Garigari Namasu” comes from the “garigari” sound you make when grating the daikon radish with a special tool called an “Oni Oroshi.” An “Oni Oroshi” is a grater with sharp, jagged teeth, traditionally made from bamboo. The name “Oni” (鬼) means “demon” or “ogre” in Japanese, and the teeth of the grater are said to resemble a demon’s teeth. In areas where Garigari Namasu is popular, many households own an Oni Oroshi. Because it’s made of bamboo, it doesn’t transfer heat to the food as quickly as metal graters, and it grates the daikon more coarsely, preserving its moisture and texture.

Garigari Namasu is eaten throughout Ibaraki Prefecture, but it’s especially popular for celebratory occasions in the southern part of the prefecture, in the rice-growing region.

Garigari Namasu is often served during New Year’s celebrations and other special occasions when people gather. It’s also enjoyed as a regular home dish. The texture of the coarsely grated daikon is key to this dish. In the past, they often used fish like sea mullet or small freshwater crucian carp. If you’re concerned about small bones, you can use carp or octopus instead. It’s delicious when eaten fresh, but it’s also good after the flavors have melded.

The Ibaraki Prefectural Board of Education introduces Garigari Namasu as a traditional dish for special occasions in Ibaraki. It’s also featured in food education events for elementary, junior high, and high school students.

Additional information:

• Namasu (なます): A Japanese dish made with thinly sliced raw vegetables, usually daikon radish and carrots, pickled in vinegar.
• Oni Oroshi (鬼おろし): A coarse grater, traditionally made of bamboo, used to grate daikon radish.