🍲 Yudeboshi-daikon-to kanboko-no-nimono ( Boiled and Dried Daikon Radish and Fish Cake Stew)

Boiled and Dried Daikon Radish and Kanboko is a local dish of Saikai City. The combination of boiled and dried daikon radish and kanboko produces a taste unique to Nagasaki. Boiled and dried daikon radish is a preserved food made in Saikai City during the cold season. It is made by cutting Daiei Okura Daikon Radish into strips, boiling them, and then exposing them to sunlight and cold ocean breezes for one to two days in a drying area in the hollow of a cliff facing the sea. When the radish is rehydrated and cooked, it becomes a radish with a gentle flavor and less bitterness. The hollow drying field on the cliff and the scene of the drying work there are a winter tradition in Saikai City, which is well known throughout Japan. On the other hand, kanboko is Nagasaki's specialty kamaboko (fish cake). It is made from fresh horse mackerels, sardines, flying fish, and other fish from the surrounding seas, giving it a taste distinctly different from that of ordinary kamaboko (fish cake) made from sea eel, guchi, hamo, and other fish. For this reason, Nagasaki Prefecture's consumption of kamaboko (fish cake) is among the highest in Japan. Among them, deep-fried kanboko is very popular and can be eaten on its own or used as an ingredient in many dishes, including boiled and dried daikon radish and kanboko stew.