🍱 Furofuki daikon

Aichi Prefecture is blessed with a mild climate throughout the year, partly due to the influence of the Kuroshio Current running through the Pacific Ocean. In addition, agriculture has long flourished due to the large rivers represented by the Kiso San-river (the generic name for the three rivers flowing through the Nobi Plain: the Kiso, Nagara, and Ibi Rivers) and water for agricultural use. The fan-shaped land created by the Kiso River has large grains of sand and good drainage, making it suitable for the cultivation of root crops that grow underground, and the production of daikon radish flourished. Three types of daikon are certified as traditional vegetables of Aichi Prefecture: the sweet Miyashige daikon, which is representative of Owari; the Koryo daikon, which is grown mainly in Ama City and is often used in stewed dishes; and the Moriguchi daikon, which is used for pickles, with the longest growing over 180cm. The "Aokubu Daikon" commonly seen in supermarkets is said to have its roots in "Miyashige Daikon," and the "Koryo Daikon" is said to have its roots in "Nerima Daikon," which is famous in the Kanto region. Since the area is famous for its daikon, daikon dishes are also very popular. In addition to "miso oden," "furofuki daikon" is also popular. The miso sauce for "furofuki daikon" in Aichi Prefecture is made with soybean miso (red miso), which is also an indispensable ingredient in the food of Aichi Prefecture. The richness and unique astringency of the soybean miso goes well with the daikon radish, which is sweetened by the dashi broth.