🍱 Furu-takuan no Nimono

It is a local food representative of Fukui Prefecture, which has been loved since long ago. It is called "yomokonji" in the Kono area of Minamiechizen Town (formerly Kono Village). Further, in the Asahi area of Echizen Town (formerly Asahi Town), the takuan that have been pickled in rice bran, desalinated in water, re-seasoned and then eaten are also called "daimyoni." "Takuan," which are pickled from fall to the end of the year to preserve harvested daikon radishes, become "furu-zuke" (well-pickled vegetables) in the following year during takuan-pickling time, when they become more sour. They are then desalinated in water and flavored with dashi broth, soy sauce, chili pepper flakes, etc. to make "furu-takuan no nimono." It is a regional dish extremely popular in Fukui Prefecture which is often eaten at home, and can be enjoyed warmed or chilled without losing its flavor. The name it is given differs by region and household; besides the affectionately named "furu-takuan no nimono" and "takuan no taitan," it is also called "zeitakuni" (luxurious boiled food) for the extra effort it takes to transform takuan, which can be eaten as-is, into another dish. The olden-day wisdom which devised a way to eat old takuan in a precious and delicious way lives on.