A familiar aroma wafts from Iio Jozo, a vinegar brewery in Miyazu, Kyoto Prefecture, that stands by the seaside near the Amanohashidate sandbar, considered one of Japan's three most scenic views.
Akihiro Iio is the fifth-generation proprietor of the brewery that has been producing vinegar for 125 years. The company makes all of its rice vinegar from pesticide-free rice.
Daikon radish is now in season in Japan. Yoko Munakata of the Better Home Association came up with a garlic-flavored dish made by braising it with beef. The sweetness and texture differs depending on the part of the radish used. The sweet yet hard part below the leaves is better eaten fresh or grated. The sweet and soft middle part is good stewed or in soups. The tangier tip may be grated to accompany grilled fish and other dishes. Munakata introduces another dish using the peel.
“Buri,” or yellowtail, is a seasonal favorite in the colder months when the meat has a higher fat content. It goes well with daikon radish, grated to resemble “mizore,” sleet, dressing. Deep-frying the ingredients before simmering may seem like an unnecessary additional step, but it will reduce the time for the flavor to settle in. “This winter, fishermen had a good catch so you can buy wild yellowtail at a reasonable price,” says Japanese cuisine expert Tatsuo Saito. Serves two.