🍲 Jabara Daikon (Fusakiri Daikon) no Nimono (Simmered Dried Daikon Radish)

"Jabara Daikon" is a dried daikon radish traditionally made in the Minami-Aso region using the cold winter winds. It is also known as "Fusakiri Daikon" or "Kirikake Daikon." While it can be made using "Aokubi Daikon" (a variety of daikon radish), it is more commonly made with daikon radishes specifically chosen for drying, often referred to as "Ideal Daikon." The method for making "Jabara Daikon" involves a unique cutting technique. Lay the daikon radish horizontally and use a knife to make slices about 2-3mm thick. Leave about 5mm at the bottom without cutting all the way through, and it's helpful to use chopsticks placed alongside the daikon radish to prevent slicing through completely. Turn it over and place the cut side facing downwards. Make diagonal cuts about 2-3mm wide. When you reach the end, the slices will elongate like a snake's belly, extending to about three times their original length. Freshly cut raw daikon radish is hard and tends to break easily when stretched. Therefore, it is recommended to first put it in a sieve or similar container to air-dry. Once it becomes flexible and no longer breaks easily, you can hang it to dry on a pole. (Some also prefer to dry the harvested daikon radish for several days to a week before cutting it.) This method results in the daikon radish becoming long and slender, doesn't taking up minimal space and facilitating faster drying. The finished product can be stored in cans or jars for preservation, providing food throughout the year. Sun-drying condenses the flavor and nutrients, and increases calcium, iron, and dietary fiber, making it useful for cutting vegetables from winter to spring. When cooking, it is rehydrated in water and used mainly as an ingredient in simmered dishes, pickles, and miso soup. The flavor is soaked in and the unique crunchy texture gives it a different taste compared to using raw daikon radish. Water that has been rehydrated with dried daikon radish is also often used because it has a delicious flavor. In the Aso region, simmered dishes are made by simmering seasonal vegetables, fried thin tofu, Shiitake mushrooms, Konjac(=yam cake), and other ingredients in soy sauce and sugar. It is a custom to prepare simmered dishes for festivals, Buddhist events, and celebrations.