Furofuki daikon (Japanese white radish) is a dish we like to eat on cold days. In Kyoto, there are many different varieties of daikon, such as green daikon, spicy daikon, and Sabaga daikon. One of the best known of these is Shogoin Radish, one of the "Traditional Vegetables of Kyoto." In Kyoto, furofuki daikon, a dish made with Shogoin Radish, is loved as a local dish.

There are many theories about the origin of furofuki daikon, which translates directly as "radish blowing a bath." The theory is that the action of "bath-blowing," one of the occupations in public baths during the Edo period, resembles the way people ate hot daikon while cooling it down, or the way they blew on it to boil the bath.

Other than that, when lacquer artisans dried lacquer in lacquer baths (lacquerware storage rooms), they had trouble drying the lacquer in winter. Since lacquer hardens in warm moisture, they used boiled daikon radish water to mist the lacquer and dry it. There is also a theory that the leftover boiled daikon was distributed to neighbors as "daikon with the bath blown over it."

Shogoin Radish is often eaten as a stew because it does not fall apart easily and has little bitterness. It also has a high water content and low fiber content, which makes it sticky and smooth to the touch when cooked.

The season is said to be mid-December, and at this time of year, temples throughout the prefecture hold "daikon bonfires." This is a traditional event to pray for good health, and visitors are served stewed Shogoin Radish.

Senbon Shakado, located near our Imadegawa Showroom, is one of the temples where the ceremony takes place. It is said that it started when people wrote Sanskrit characters on a piece of radish and offered it to ward off demons, then cooked it with other daikon and served it to worshippers. Unfortunately, the daikon bonfires at Senbon Shakado has been cancelled this year, but why not try making furofuki daikon at home instead?

Finally, you can use up all the ingredients by cutting the thickly peeled daikon peels at the beginning of cooking into pieces of uniform size, and making them into pickles with the kombu cooked with furofuki daikon. Let's spend the cold winter in good health with hot dishes.

Seiryugama's Kobachi S
Nakamura Douki's Yukihira Pot S
Nakamura Douki's Dantsuki Pot
Kiya's Pot Lid 210mm

https://www.kyounoryouri.jp/recipe/9281_%E3%81%B5%E3%82%8D%E3%81%B5%E3%81%8D%E5%A4%A7%E6%A0%B9.html (レシピ)