🍱 Yuzu-maki (Yuzu Roll)

Cold dry wind called ‘Karakkaze' brows from mountains in winter in Gunma. Also, the climate is dry because it has less rain in winter. Therefore, the culture of drying konjac (yam cake) , potatoes, persimmons, and daikon radishes are prevailing, and dry food like dried persimmon, dried daikon radish splits or ‘imogara' (dried potato stems) are produced a lot to make the most of dry climate. ‘Yuzu-maki' is a one of local dishes delivered from such culture. People roll yuzu skin with dried daikon radish to make ‘yuzu-maki', which is a season festive food using ingredients in winter.