Gunma Yuzu Maki
Quick answer
- Active time
- 485 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 25 servings
- Ingredients
- 8
About this dish
Thin daikon rounds, dried for a full day in sun and wind, are rolled around fine strips of yuzu peel and left in sweet vinegar until the citrus perfume runs through the jar.
Read more
Gunma's dry winter, with its karakkaze wind, supported a wide habit of drying konjac, persimmons and daikon, and this pickle grew from that practice. It appears at winter celebrations and can take the place of red-and-white namasu in osechi. Only the thin colored zest of the yuzu is used, with the bitter white pith cut away. Drying makes the slices pliable enough to roll without cracking while keeping a pleasant chew.
Ingredients
Instructions
- 1
Cut 5cm daikon into 25 rounds 2mm thick and sun-dry in one layer on a clean screen for about 10 hours, until edges curl and slices fold without snapping.
- 2
Thinly peel 1.5 yuzu, remove white pith, and cut peel into 2 to 3mm strips.
Put 3 to 4 strips on each radish round, roll firmly, and pack seam-side down.
- 3
Boil sugar, mirin, vinegar, water, and salt for 3 minutes and cool 20 minutes.
Thinly slice half a chili, add it, and pour brine to submerge all rolls.
- 4
Keep rolls submerged with a clean press, cover, and cure at 4°C for 7 days.
Shake once midway and remove with clean tongs when seasoned through.
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
NPO法人群馬の食文化研究会 · Checked: 2026-08-11
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