Gunma Yuzu Maki

Quick answer

Total time: 485 min
Level: Medium
Servings: 25 servings
Ingredients: 8

About this dish

Gunma yuzu maki is a rolled winter pickle made by slicing daikon into 2mm rounds, drying them for a full day in the prefecture's dry karakkaze weather, wrapping each around fine yuzu-peel strips, and curing the rolls in sweet vinegar for about one week.

Gunma's low-rain winter climate supported a broad culture of drying konjac, persimmons, daikon, and taro stalks, and this dish grew from that practice. It is served for winter celebrations and may replace red-and-white namasu in osechi. Drying makes each radish slice flexible and absorbent while preserving a pleasant chew, and yuzu perfume spreads through the vinegar as the rolls rest.

Ingredients (25 servings)

Ingredient	Amount	Unit
daikon	5	cm
yuzu	1.5	piece
dried chili	0.5	piece
sugar	100	g
mirin	33	ml
vinegar	200	ml
water	100	ml
salt	0.25	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

4 steps

1

Prep

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

Prep

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

Season

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

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Two-millimeter daikon dried 10 hours
Finish cue: Keep rolls submerged with a clean press, cover, and cure at 4°C for 7 days.
Substitution: It is served for winter celebrations and may replace red-and-white namasu in osechi.