Furofuki (Furofu) - Furofuki
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A typical way to cook daikon. It is sliced into thick rings, boiled in kelp stock until soft, and topped with sesame miso. It can also be used with turnips and squash. The name "furobuki" is said to have originated from the fact that boiled daikon water was sprayed into the bath (a drying room) when drying lacquerware, and the remaining daikon was used. Source : Heibonsha Encyclopedia About MyPedia Information |
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ダイコンの代表的な料理法。厚い輪切りにしてコンブだしでやわらかく煮，ごまみそなどをかける。カブ，トウガンなどにも応用。風呂吹の名は，漆器を乾燥させる際にダイコンのゆで汁を風呂（乾燥室のこと）に吹きつけ，残りのダイコンを利用したことに始まるという。
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