# Yuzu Maki (yuzu fruit Roll) ｜ Our Regional Cuisines

**Cuisine Name**: Yuzu Maki (yuzu fruit Roll)

**Region**: Our Regional Cuisines

## Main Lore Areas
Chichibu Area, Ogose Town, Moroyama Town

## Main Ingredients Used
yuzu fruit

## History, Origin, and Related Events
In Saitama Prefecture, where yuzu fruit has long been cultivated, especially in Ogose-machi, Iruma-gun, there are many local dishes using yuzu fruit. Among them, "Yuzu Maki" is a pickle that is loved as a New Year's dish while having an aspect of winter preservation food.

## Opportunities and Times of Eating Habits
In mid-December, each household dries thinly sliced daikon radishes, rolls them in yuzu fruit, preserves them in sweet vinegar, and eats them as one of the New Year dishes. It is also popular as a side dish for sake, boiled rice in soup.

## How to Eat
Cut daikon radish into round slices about 3 mm thick, place them on a sanding board or colander, and dry them in the sun in a sunny place for about half a day. When the daikon radish is softened and the water has evaporated, roll the daikon around a core of yuzu fruit peel cut into strips the same length as the width of the daikon radish. Stick the rolled daikon radish onto a needle and hang them in a well-ventilated place for 1 week to 10 days. Wash the dried ones well, put them back in a bowl, pour sweet vinegar into the bowl and marinate until the flavor is absorbed. Another method is to pickle rounded daikon without drying them. Some households use Sanbai-zu(=sweet and sour soy dressing) instead of Amazu (=sweet vinegar) for the pickling liquid.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) Commonly made at home.

## Ingredients
- Daikon radish: 10cm
- Yuzu fruit: 1／2 piece
- sweet vinegar (100ml vinegar, 50g sugar, 3g salt): As needed

## Recipe
1. 1. Select slightly thicker daikon radish, cut into easy-to-roll thickness, and spread out each piece.
2. 2. Cut the yuzu fruit peel into 3-5 mm pieces and roll them with the daikon radish in 1.
3. 3. Stick the rolls with string in order and hang them with the string threaded through them to dry under the eaves of the roof for about 1 week to 10 days.
4. 4. Remove the threads and wash carefully in lukewarm water. Lay them flat in a container and soak them in amazu (=sweet vinegar) until the container is filled to the brim, and serve when the flavor is well absorbed.

## Provider Information
provider : JA Irumano Musashino Food Culture Promoter

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