Yuzu Maki
A seasonal dish featuring winter ingredients

About Yuzu Maki

Yuzu Maki (ゆず巻き) is a traditional dish born from the unique culture of Gunma Prefecture's dry winter climate, shaped by the strong, dry "karakkaze" winds that blow down from the mountains.

During the winter, the region experiences little rainfall and dry conditions, making it an ideal environment for drying foods such as konjac, sweet potatoes, persimmons, and daikon radish. Dried foods like hoshigaki (dried persimmons), kiriboshi daikon (shredded, dried daikon), and imogara (dried potato stems) are abundant in Gunma.

Yuzu Maki is one such creation from this culture, made by wrapping fragrant yuzu peel in dried slices of daikon radish. This dish beautifully captures the essence of Gunma's winter traditions and flavors.

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