# Daikon Mochi ｜ Our Regional Cuisines

**Cuisine Name**: Daikon Mochi

**Region**: Our Regional Cuisines

## Main Lore Areas
Koriyama City

## Main Ingredients Used
Akasuji Daikon Radish, Rice Flour

## History, Origin, and Related Events
A wide variety of vegetables have been cultivated in Fukushima Prefecture for many years. While some vegetables are grown nationwide, there are also many brand name vegetables that are unique to the prefecture, and these continue to be passed down as traditional vegetables. The “Aizu Akasuji Daikon Radish” is one such example and is said to have gotten its name from the red markings on its skin. It’s characterized by its thick flesh that doesn’t fall apart even when cooked thoroughly. It’s also popular as a pickle, but in recent years, “daikon mochi” have become a local favorite.Daikon mochi are similar to Japanese okonomiyaki pancakes in that the Akasuji Daikon Radish is grated and mixed with green onions, mysids, and rice flour, and then pan-fried. It’s a dish in which the flavor of the Akasuji Daikon Radish can be fully appreciated.

## Opportunities and Times of Eating Habits
The Akasuji Daikon Radish in season from early November to mid-February, and local dishes using it, including daikon mochi, are often eaten during this period.

## How to Eat
Just peel and grate the daikon radish and mix it together with chopped green onions, mysids, rice flour, and salt. Then shape the mixture into cakes using a spoon, fry them in a pan, and they’re ready! Enjoy the daikon mochi with vinegar and soy sauce. In addition to mysids, sakura shrimps or dried baby sardines may also be used. Furthermore, when grating the daikon radish, you can also grate it coarsely with a bamboo grater using a technique called “onioroshi” to preserve the flavor and ensure the mochi taste good.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Fukushima Prefecture has published a recipe for daikon mochi online. They’ve kindly provided it to us so that people from in and outside the prefecture can easily make them.

## Ingredients
- Aizu traditional vegetable Akasuji Daikon Radish: 1
- Green onions: 1 stalk
- Mysids （or dried sakura shrimp）: 2 tbsp
- Rice flour: 100 grams
- Salt: A pinch
- Sesame oil: To taste
- Rice vinegar: 1 tbsp
- Soy sauce: 1 tbsp

## Recipe
1. 1. Peel the daikon radish and grate coarsely or normally.
2. 2. Combine the chopped green onions, mysids, and grated daikon radish.
3. 3. Add the rice flour and a pinch of salt.
4. 4. Heat a frying pan with a generous amount of sesame oil over a medium-high heat, then spread four spoonfuls of the daikon mochi mixture into the pan.
5. 5. When you have finished arranging the mochi cakes in the pan, cover and cook over a low heat for four to five minutes. Flip them over and cook over a medium heat for another four to five minutes. Adjust the cooking time to your liking.
6. 6. Serve with a sauce made from rice vinegar and soy sauce.

## Provider Information
provider : Recipe provided by: Fukushima Prefecture

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