Hokuriku Takuan Nimono
At a glance
| Name | Hokuriku Takuan Nimono (Takuan no Nimono) |
|---|---|
| Prefecture | Fukui |
| Region | Chubu |
| Type | Old takuan rinsed and simmered in dashi and soy |
What is it?
This thrifty dish desalts and softens strongly aged takuan radish, then simmers it in dashi and soy sauce and often finishes it with chili or sesame. It can be served warm or chilled.
History and local context
Versions are found across Fukui, Ishikawa, Toyama, Shiga and Kyoto under names including takuan no nita no, takuan no taitan and zeitaku-ni. The seemingly luxurious name zeitaku-ni humorously reflects the extra work spent on an old pickle.
How to enjoy it
Serve as a small rice or ochazuke side, adjusting the soaking time to the pickle's salt and sourness. Use takuan that is merely well aged, not spoiled, and refrigerate the cooked dish.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Hokuriku Takuan Nimono from?
It is associated with Fukui, in the Chubu region of Japan.
What kind of food is Hokuriku Takuan Nimono?
This guide classifies it as old takuan rinsed and simmered in dashi and soy. See the overview for its defining ingredients and texture.
Can I order Hokuriku Takuan Nimono online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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