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  7. Yuzu-maki (Yuzu Roll)

Yuzu-maki (Yuzu Roll) ｜ Our Regional Cuisines

  • Gunma Prefecture

    Yuzu-maki (Yuzu Roll)

Yuzu-maki (Yuzu Roll)

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  • Yuzu-maki (Yuzu Roll)

    Image Source : "Kokoro wo tsunagu(=Connect Hearts) Maebashi Taste", Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters

  • Yuzu-maki (Yuzu Roll)
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  • Yuzu-maki (Yuzu Roll)

    Image Source : Non Profit Organization Gunma Food Culture Research Association

  • Main lore areas

    All of Gunma Prefecture

  • Main ingredients used

    Yuzu, Daikon radish

  • History/origin/related events

    Cold dry wind called ‘Karakkaze’ brows from mountains in winter in Gunma. Also, the climate is dry because it has less rain in winter. Therefore, the culture of drying konjac (yam cake) , potatoes, persimmons, and daikon radishes are prevailing, and dry food like dried persimmon, dried daikon radish splits or ‘imogara’ (dried potato stems) are produced a lot to make the most of dry climate. ‘Yuzu-maki’ is a one of local dishes delivered from such culture. People roll yuzu skin with dried daikon radish to make ‘yuzu-maki’, which is a season festive food using ingredients in winter.

  • Opportunities and times of eating habits

    It is often eaten in winter, when yuzu and daikon radish are in season. It is mainly served at auspicious occasions. When people prepare ‘osechi’, special dishes in new year, they make ‘Yuzu-maki’ instead of ‘kouhaku-namasu’ (julienne-cut carrot and daikon radish salad marinated with vinegar). It was handy home dish in winter because it can be preserved well.

  • How to eat

    Roll julienne-cut yuzu skin with sun-dried daikon radish slice. Then marinate rolls with vinegarette (mixed vinegar and sugar) and leave for a few days to serve. Dried persimmon can be used instead of daikon radish in some areas in Gunma.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    This dish is still prepared at home for new year or celebration now. They make it with not only sun-drying daikon radish like before, but leaving daikon radish indoor after sprinkling salt to remove liquid.

RECIPE

Ingredients (25 rolls)

  • Daikon radish (25 slices 2mm of thickness) 5cm (2 inches)
  • Yuzu 1 1／2
  • Red chili pepper 1／2
  • [Liquid Seasoning] Sugar 1／2 cup
  • [Liquid Seasoning] Mirin(sweet rice wine) 1／6 cup
  • [Liquid Seasoning] Vinegar 1 cup
  • [Liquid Seasoning] Water 1／2 cup
  • [Liquid Seasoning] Salt A little

How to cook

  • 1. Cut daikon radish into 2mm of round slice. Sun-dry the slices placing on strainers for about 10hours.

  • 2. Peel yuzu and julienne-cut the peel in 2~3mm. Roll the peels with sun-dried daikon radish.

  • 3. Place 2 into a container with red chili peppers. Pour liquid seasoning.

  • 4. Refrigerate the container for 1week to let rolls absorb flavor.

Recipe Arrangements

provider : Non Profit Organization Gunma Food Culture Research Association

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516