"Simmered Summer Radish, Green Beans, and Konjac in Tosa Style"
Daikon, an essential item on the dining tables of common people during the Edo period.
During the Edo period, selective breeding was carried out, resulting in varieties that could be harvested not only in their original peak season of winter but also in spring, summer, and autumn, as well as varieties used for different purposes.
Summer radishes were also an indispensable item on the dining tables of the Edo period.
This Month's Simmered Dish
Using such "daikon" and seasonal "green beans," and since summer is also the season for "bonito," we made a simmered dish with dried bonito flakes called "Tosa-ni."
Tosa products are rare items from distant regions, but dried bonito flakes are also a preservable ingredient and an indispensable broth ingredient in modern Japanese cuisine. Since the Tosa Domain's middle and upper residences were located in what are now Tsukiji and Yurakucho during the Edo period, it is believed that they were relatively familiar in the Hamamatsucho area.
Similarly, it is a simmered dish that includes "konnyaku," which was also popular among the common people.
