🍱 Udo to komidaikon no donkoroni

Frozen daikon" and "frozen rice cakes" are common preserved foods in the Tohoku region, and are made by taking advantage of the cold weather unique to the snow country. Frozen daikon" is prepared in January, when the weather is at its coldest. The daikon is peeled, cut into round slices or 20 cm in length, split lengthwise, pierced and boiled, then soaked in water to remove the scum before being placed on the snow and frozen. After that, they are hung to dry under the eaves of the roof, and finally completed around March. This is a time-consuming process, but it concentrates the flavor of the daikon and preserves it well. The dish "Udo and Frozen Daikon Simmered in Dongkoro" combines udo, a seasonal wild vegetable that sprouts in the spring, and frozen daikon." Dongkoro" refers to a log, and the name "udo" is said to have come about because the cross section of udo when cut resembles a log. Dried herring, an ingredient of "Dongkoro-ni-ni", is a dried herring, and "Dongkoro-ni-ni" is a local dish that harmonizes the delicacies of the sea with those of the mountains. Dongkoroni" is a local dish that blends seafood and mountain vegetables. Dongkoroni has a long history and is said to have been brought to Japan by the Kitamae Ship, a merchant ship that carried goods from Hokkaido to Kansai in the Edo period .