Shimane Local Cuisine: Hoshi Daikon no Nishime

Alright, let’s talk about a Shimane classic – “Hoshi Daikon no Nishime”! In Shimane, there’s a real tradition of making dried goods and preserved foods, and this dish is a perfect example. It all starts with daikon radishes, which are harvested in the fall and winter. Since there weren’t many fresh veggies available in early spring, drying them was a smart way to keep them around. And let me tell you, drying does wonders for the flavor and nutrition! Let’s get into the details of this Shimane staple.

Dish Name: Hoshi Daikon no Nishime

• Region / Location: Iwami Region (Hamada City, etc.)
• Primary Area of Tradition: Iwami Region
• Main Ingredients: Dried daikon radish

How It’s Eaten / Served

Shimane Prefecture has a rich tradition of preserving daikon radish in various ways. [cite: 1] For example, in the Oki region, they cut thicker radishes into quarters and hang them to dry, while smaller ones are shredded into “kiriboshi daikon” (dried shredded daikon). [cite: 1] Drying not only preserves the daikon but also concentrates its umami, sweetness, and nutrients like calcium. [cite: 1] They even have a method of burying fresh daikon in snow to keep it fresh until spring! While dried daikon is used throughout Shimane, “Hoshi Daikon no Nishime” is a local dish particularly popular in the Iwami region. [cite: 1]

Dried daikon is a versatile ingredient used in many dishes like curries, salads, and even as a filling for gyoza and omelets. [cite: 1] But in the Iwami area, “Hoshi Daikon no Nishime” is a real go-to. To make it, daikon is peeled, cut into rounds with a hole in the center, and threaded onto straw ropes. [cite: 1] After about a month of drying, it’s steamed and then dried again in the cold wind, which makes it extra sweet. [cite: 1]

To cook “Hoshi Daikon no Nishime,” the dried daikon is removed from the straw, rehydrated in hot water, and stir-fried. [cite: 1] The soaking liquid is used as a base for the broth, which is seasoned with ingredients like iriko (dried sardines), sake, mirin, soy sauce, and sugar. [cite: 1] The result is a flavorful and comforting dish.

Cultural Background and Preservation

Dried daikon is a testament to the ingenuity of the past, a way to make the most of the harvest and ensure a supply of vegetables through the winter. [cite: 1] Because drying concentrates the nutrients, it’s a healthy ingredient that’s still enjoyed as an everyday dish in Shimane. [cite: 1] You can easily find dried daikon at local markets, and there are even programs where schoolchildren learn how to grow, harvest, prepare, and cook it. [cite: 1] It’s great to see this tradition being passed on!

Additional information:

• Hoshi Daikon (干し大根): Dried daikon radish.
• Nishime (煮しめ): A Japanese dish of simmered vegetables, often served during the New Year.
• Iwami (石見): A region in western Shimane Prefecture.
• Kiriboshi Daikon (切り干し大根): Dried shredded daikon radish.
• Iriko (いりこ): Small dried sardines used for making dashi (soup stock).
• Mirin (みりん): Sweet rice wine used for cooking.
• Umami (旨味): Savory taste.