# Garigari Namasu ｜ Our Regional Cuisines

**Cuisine Name**: Garigari Namasu

**Region**: Our Regional Cuisines

## Main Lore Areas
The whole prefecture

## Main Ingredients Used
Japanese radish, pickled fish

## History, Origin, and Related Events
Ibaraki Prefecture has been an "agricultural prefecture" since ancient times, taking advantage of its mild climate and rich water quality throughout the year to produce a variety of vegetables. At the same time, it is a “fishing prefecture” as the offshore area is a rich fishing ground where the Oyashio and Kuroshio currents intersect, and a variety of seafood is landed each season. “Garigari Namasu”, a local dish made in Ibaraki Prefecture, which is blessed with rich food materials, is made with the seasonal produce of the mountains and sea. Like common Namasu, “Garigari Namasu” is a dish of finely chopped seafood and vegetables and seasoned with vinegar-based seasonings, but its distinctive feature is the cooking utensils. As the name “Garigari Namasu” implies, daikon (Japanese radish) is roughly grated with a rasping noise (“Gari gari”) using a utensil called "onioroshi". The "onioroshi" is a bamboo grater with sharp teeth. Its name comes from the fact that its teeth bring up the image of an oni (ogre)'s teeth. Many households in areas where “Garigari Namasu” is eaten have their own onioroshi. Since it is made of bamboo, heat is not easily transferred to the ingredient and it is grated more coarsely than normal daikon oroshi (grated Japanese radish), so it is possible to grate it while retaining the moisture and texture of the ingredients. “Garigari Namasu” is eaten throughout the prefecture, but it is often eaten on a day of celebration in the paddy field region of southern Ibaraki Prefecture.

## Opportunities and Times of Eating Habits
It is served on New Year's Day and other special occasions when people gather. It is also eaten as an everyday family dish.

## How to Eat
GARIGARI NAMASU" is characterized by the texture of the daikon grated coarsely with oni (devil's grater). In the past, it was often made with mullet or small crucian carp. If small bones are a concern, carp or octopus may also be used. The taste of the ingredients can be enjoyed when freshly made, but it is also delicious after the flavors have absorbed.

## Efforts for Preservation and Succession
It is introduced by the Ibaraki Prefectural Board of Education as an event food of Ibaraki Prefecture. It is also introduced at food education events for elementary through high school students.

## Ingredients
- radish: 300g
- Vinegared fish: 100g
- [A] Vinegar: 2 tips.
- [A] Sugar: 2 tips.
- [A] miso: 2 tips.

## Recipe
1. 1. Grate daikon radish with a rough bamboo grater (oni grater) and sprinkle lightly with salt.
2. 2. Prepare small pickled fish, remove kokera, head, and guts, cut into 5 mm pieces, and season with salt and vinegar.
3. 3. Squeeze the radish and fish lightly and dress with A.
4. 4. When serving, top with thinly sliced green onion rings.

## Provider Information
provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council)

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