切(き)り干(ほ)し大根(だいこん)

きりぼしだいこん
noun
dried shredded daikon; dried radish strips
foodcookingculturevegetable
1. dried shredded daikon; dried radish strips
daikon radish that has been cut into thin strips and sun-dried, a traditional preserved food in Japanese cuisine
切(き)り干(ほ)し大根(だいこん)を水(みず)で戻(もど)す。
Rehydrate the dried daikon in water.
切(き)り干(ほ)し大根(だいこん)の煮物(にもの)は定番(ていばん)の家庭料理(かていりょうり)だ。
Simmered dried daikon is a standard home-cooked dish.
切(き)り干(ほ)し大根(だいこん)には食物繊維(しょくもつせんい)が豊富(ほうふ)に含(ふく)まれている。
Dried daikon is rich in dietary fiber.

Preparation

切(き)り干(ほ)し大根(だいこん) needs to be rehydrated before cooking, typically for 15-20 minutes in water. The soaking water is often used in cooking for added flavor and nutrients.

Cooking

Commonly simmered (煮物(にもの)) with oil, soy sauce, and dashi. Also used in salads and stir-fries after rehydrating.

Nutrition

Drying concentrates the nutrients, making it higher in calcium, iron, and fiber than fresh daikon. A traditional winter staple food.

general
Added 2026.1.25 14:09 · Revised 2026.9.2 13:01
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