Niigata Kirizai
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Nozawana pickle, fresh daikon, and miso-pickled daikon are chopped to the same small size, squeezed dry, and tossed with toasted sesame, and natto is folded in only at the last moment.
Read more
Kiri means cutting and zai refers to vegetables; in the Uonuma area of Niigata, records even tie the dish to provisions carried by warriors in the Sengoku period.
Ingredients
Instructions
- 1
Dice 200g daikon to 5mm, massage with 0.25 teaspoon salt for 2 minutes, rest 10 minutes, rinse once, and squeeze firmly in cloth.
- 2
Discard tough leaf tips from 100g Nozawana, chop to 5mm, and squeeze dry.
Dice 50g miso-pickled daikon to 5mm.
- 3
Mix both daikons, Nozawana, and 1 tablespoon sesame for 1 minute and refrigerate until serving.
- 4
Stir 40g natto for 30 seconds, add to vegetables, and fold for only 30 seconds before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「にいがたのおかず 郷土の食材と料理」（著：新潟県食生活改善推進委員協議会、出版：開港舎） · Checked: 2026-08-11
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