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Shimi Daikon Recipe – Simmered dried Daikon with soup stock

Do you know Shimi Daikon?
It’s preserved food made from Daikon, and also local speciality of Hizen area in Japan :)
In the cold winter (after the temperature became minus degree), people start to make Shimi Daikon.
Peel off, Boil it for 1-2 minutes, then hang up outside for 1-2 monthes. Then the Daikon keep frozen and melt, again and again, then all the liquids is gone afterwards.

I found the youtube (Japanese) so you can see it :)

If you love Japanese cooking, I guess you’ve already know Kiriboshi-Daikon (dried Daikon strips), it’s similar but very different texture.
Kiriboshi-Daikon is dried Daikon, not frozen, and Shimi-Daikon texture is very crunchy.

Today I cooked this Shimi-Daikon for our Lunch :)


10-15 pieces of Shimi Daikon
200cc of Shiitake Dashi (soup stock from dried Shiitake)
2 Tablespoons of Mirin
a pinch of salt

White Miso

  1. Soak the Shimi-Daikon with enough water for 20 mins. Squeeze and drain the water.

  2. Place all the ingredients in the pot then cook it until all the liquids is gone.


  1. Place the cooked Shimi-Daikon on the serving plate then put white Miso on top.


You can use any kind of white Miso.
Today I used “Fresh white Miso” which wasn’t cooked before the company sell it, so it keeps fermenting and you have to keep it in the freezer.
This type of Miso tastes much more sweet than regular white Miso.
You can also mic Mirin (or sugar) and regular white Miso to make it sweeter if you like it :)

And I guess it’s sometimes difficult to find the Shimi-Daikon, even in Tokyo, since it’s local speciality from Hizen area.
In that case, you can use any kind of vegetable, like fresh Daikon or turnips for example.
Please cook them in the boiled water until it’s almost cooked, drain the water then cook them in the Shiitake soup stock :)

Today’s Lunch..


And my friend gave me very tasty dessert, so we also enjoyed it <3


Thank you :)!

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Houtou Recipe – How to make hoto udon – Yamanashi local speciality noodle houtou udon dish recipe

At the end of year, I stayed Yamanashi prefecture and we cooked some local speciality :)
I LOVE to learn local speciality since you can learn not only about their weather/land, but about their culture as well.

Do you know Houtou?
It’s Japanese noodle dish and local speciality of Yamanashi prefecture.
It’s similar to Udon but more flat noodles, and stewed in kind of Miso soup.
Actually noodle ingredients are completely same as Udon. but the way of making/cooking them are very different. Udon texture is very smooth but Houtou noodle and soup are very sticky and thick as like stew.
This dish make you warm, so I recommend you to cook it in cold winter day!

what is Houtou


middle strength flour
warm water

1/4 pumpkin
1/2 sweet potato
1 carrot
300g sliced pork
1-2 spring onion, sliced


  1. place flour ( this time we used 500g for 6 servings) in a bowl and add warm water little by little. when you can make one ball, stop adding water ( if you put too much water then please add flour). knead well.



At this point, you should let sit the dough for a while if you make Udon, but you don’t need that for Houtou.

  1. Spread the dough into few mm then cut into 5-6mm noodles.



  1. Cut all the vegetable into small cubes. Sautee the pork and vegetables with vegevable oil.




  1. When they’re almost cooked, pour hot water to cover all the veggies ( the amount is up to your pot size or veggies amount) then simmer until they became soft.


  1. When ingredients became soft, melt Miso paste litte by little. (please ajust the miso amount since the saltiness is depends on Miso). Then add the noodles in the soup then cook for about 10minutes.


  1. At the last moment, add the sliced spring onion then it’s done!
    It’s noodle stew, so it tastes even better next day! :)



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Preparing for New year’s day- how to make Mochi traditionally – rice cake


Good afternoon!
I came to Yamanashi prefecture yesterday to visit our relatives since it’s what Japanese usually do in this season.

And today we made a lot of Mochi to prepare for New year’s day!
New year’s day is supposed to be holiday for housewives since they don’t have any day off from housechores, so they prepare the foods at the end of a year and eat them during Jan 1st-3rd :)
But for that, we have to work harder anyways.

So because of that, we don’t eat rice on New year’s day, we eat Mochi instead of it. ( and Mochi is our feast, so we have it on special day)
You can keep dried Mochi for few weeks and there’re many ways to eat them.


First we steamed the Japanese sticky rice then pound the rice in wooden mortar.


Then on person pound the rice, the other person wet the rice. Keep pounding until it became smooth.


When the Mochi became smooth, wet hands each time then make a shape.





Today we had two kinds, Anko (sweet bean paste) and Kinako (dried soy bean powder with sugar) for this Lunch.


The lest of the Mochi, we spread it, cut in pieces, then dry :)


Even though home made Mochi is so tasty, somehow we make them only once a year for special day!
You need huge space for pounding the rice, or Usu (wooden mortar) and it’s impossible to do in the tiny apartment in Tokyo.


This is our Lunch, so good, please try them if you have Mochi making machine or you can get dried Mochi from Japanese market on new year holiday.