🍱 Osuwai / Subai

"Osu-ae(=The sweet and sour aemono)" that many Toyama residents have been familiar with since childhood, came to be called "osuwai"(an accent of "Osu-ae"). In other prefectures, this dish is similar to "Namasu". While it is a staple of New Year's osechi dishes and a dish for special occasions, such as celebrations and Buddhist rites, it is also a daily dish that appears on the table as a side dish. The basic ingredients are Julienne radishes and carrots. In addition, seasonal vegetables and fruits are added to the ingredients, which easily reflect the seasonality and characteristics of each household and region, making it one of the most popular dishes for mothers. konjac, lotus root, hijiki, yuzu (Japanese citron), dried persimmons, and seafood such as squid are sometimes added. It is relatively common to include fried thin tofu and thick fried bean tofu. Because it is mildly vinegared, easy to eat, and keeps well for a long time, a lot of it is made at one time.