Su no Shui (Warm Grated Daikon and Sardine Vinegar Soup)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 12 servings
- Ingredients
- 5
About this dish
Coarsely grated daikon and overnight-dried sardines simmer together, and a splash of rice vinegar at the end turns the pot into a hot, tangy soup.
Read more
In the Miyazaki dialect shui means soup, and unlike chilled vinegared salads this one is eaten steaming, traditionally alongside mochi.
Ingredients
Instructions
- 1
Peel only the rough outer layer from 1kg daikon and wash well.
Grate on a coarse grater so pieces about 3mm remain, keeping all released juice.
- 2
Wipe the surfaces of 2 overnight-dried sardines with clean paper towel.
Cut each fish through the bones into 4 to 5 sections from head to tail.
- 3
Put 2400ml water, grated daikon and its juice, and the sardines in a large pot.
Bring to a boil, skim the foam, reduce to medium, and cook for 10 minutes.
- 4
When the thickest sardine flesh reaches at least 63°C, add 80ml light soy sauce.
Cook 2 minutes more, stirring slowly with a ladle so the daikon does not catch on the bottom.
- 5
Pour 120ml rice vinegar around the pot and turn off the heat just before it returns to a boil.
Divide the sardine and grated daikon evenly among 12 small bowls and serve hot.
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
「郷土料理集」（JA宮崎県女性組織協議会） · Checked: 2026-08-11
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