新・鼠大根 特に辛い! New Crop Nezumi Daikon -- Super Hot!

November 16, 2011: 季節 Seasons

New Crop Nezumi Daikon

この戸倉上山田周辺でしか食べれられないお料理「おしぼりうどん」の商売として初めて出したお店、古炉奈さんに久しぶりに行ったら、今年の鼠大根がちょうど入っていました。

鼠大根は辛味なので、擂って、絞って、その汁におうどんを付けて食べるのはおしぼりうどんです。採りたての鼠大根で初めて食べましたが、余計にからい!しかし、美味しくて止められない!

古炉奈のオーナーが私に新鼠大根を1作れました。亀清旅館のChef武井に渡したら、お客様の味噌汁に使ってくれました。擂ったのではなくて、薄く切った。その方は辛くない。

古炉奈さんは色んなB級グルメの雑誌や漫画に出ていて、お客様は遠くから来ているようです。戸倉上山田にお越しになれば、ぜひ食べてみてください。

Here in our onsen town Togura-Kamiyamada, there is a type of cuisine that you can only eat in this area: "Oshibori Udon". We take a really, really spicy daikon radish called "nezumi daikon", grate it, squeeze ('shibori') the juice out, and use it for dipping the fat udon noodles in.

Oshibori udon has been around for many, many moons as a dish that locals make for themselves to eat. The first restaurant that started serving oshibori udon to customers was Corona. I stopped by there for lunch and happened to time it for the arrival of the new crop daikons. Freshly picked daikons are even spicier than normal -- quite a shock to the senses!

Pictured are some of the stubby nezumi daikon with their distinctive mouse-like tails. In fact, 'nezumi' means 'mouse'. Freshly grated, their spiciness is potent!

Corona's owner gave me one to take back to our inn. Our chef used it for our guests' miso soup the next morning -- chopped, not grated (less spicy that way).

If you visit Togura-Kamiyamada Onsen, you would be remiss not to try our local specialty, oshibori udon.







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