🍲 Ahodaki (Simmered pickled daikon radish)

Daikon radich has been consumed since ancient times and is mentioned in Japan's oldest documents, the "Kojiki" and "Nihon Shoki." The name "daikon" itself is said to have originated from its large size, being called "oone" or from its white color and cool appearance, referred to as "suzushiro." The Shosoin documents mention the use of Chinese characters to represent daikon radish. Pickling vegetables with salt for preservation is documented in various historical sources such as the wooden tablets from the Heijo Palace, the Manyoshu (Collection of Ten Thousand Leaves), and the Engishiki (an ancient law book). However, the mention of pickling with rice bran, known as nukazuke, seems to date back to the Muromachi period. This reflects the value of rice during that time. As for takuan-zuke, it is said to have been devised by the Zen monk Takuan (1573-1646) in the Edo period, or alternatively, it was named by Tokugawa Iemitsu (1604-1651), who visited the temple where Takuan belonged. Some sources suggest that the term "takuan" derived from "takuwaedzuke." The dish "ahodaki" is a preserved side dish that ingeniously reuses takuan, which tends to lose its flavor and smell around the following summer after pickling. This regional dish reflects the wisdom of enjoying food without wasting it. The takuan preserved in a barrel loses its flavor each time it is taken out. "Ahodaki" involves re-cooking it in soy sauce after removing excess salt. The unique name is said to come from the idea of doing something foolish by removing the salt just to re-cook it in soy sauce when it's delicious. Due to its elaborate preparation, it is also known as "daimyo-ni" (feudal lord's cooking). Similar dishes are found in other prefectures, such as "takuan no nitan" in Fukui, "okumoji" in Ishikawa, and "irikogu" or "irigoki" in Toyama, all employing a similar cooking method.