Local specialties
Buri Daikon
- 16Toyama
Your tasting map
- 16Toyama
Dish log
A Toyama simmered dish in which buri (yellowtail) trimmings and thick rounds of daikon are slowly simmered with soy sauce, sugar, and other seasonings.
Dish profile
About this dish
- Main ingredients
- Buri (yellowtail) trimmings, daikon, sake, soy sauce, sugar
- History and origin
- The buri fishing season in Toyama Bay is said to peak around the time of 'buri-okoshi,' the stormy weather of late autumn to early winter. A dish of buri trimmings simmered with daikon, it has been made for celebrations and Shinto rituals, including the 'yome-buri' custom that survives in places such as Himi City.
- When it is eaten
- In winter, buri season, it is commonly made both at home and in restaurants. Because it uses buri, a shusse-uo (a fish renamed as it grows) considered auspicious, it also appears on festive days such as New Year.
- How it is eaten
- Seasonings are added once the daikon has softened, and it is simmered until the flavors soak in. Leaving it overnight lets the flavor soak in further. Some households season it with a miso base.
Sources
- ぶり大根 富山県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeNo direct clue found (this does not mean suitable)
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Religious and cultural checks
Shows whether pork or alcohol (mirin or sake) appears in the dish name or editorial description. No clue does not confirm absence or religious suitability.
- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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- SpicinessNot confirmed by the dish information.
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- Ease of eatingNot confirmed by the dish information.
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- Venue settingNot confirmed by the dish information.
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