A day for shredded daikon

Today, and February 17th annually, is Shredded Daikon Day (千切り大根（切り干し大根）の日) “Chigiri Daikon (Kiriboshi Daikon) Day,” Shredded daikon is known as shredded daikon, known as "chigiri daikon" (千切り大根) in western Japan and "kiriboshi daikon" (切り干し大根) in eastern Japan. Shredded daikon is one of the country’s most humble yet essential traditional foods, made from sun‑dried daikon (pictured).

The anniversary was established by Kodama Foods, a producer of dried vegetables. The date carries a bit of playful wordplay—“千” can be visually broken into “二” and “1,” while the “七” in “切” completes the numbers for 2‑1‑7, or February 17. The goal of the day is to promote the appeal of shredded dried daikon and ensure that this long‑standing food culture continues into the next generation. 

As a pantry ingredient, it’s remarkably versatile: inexpensive, nutritious, naturally preserved, and easy to cook. After a quick rinse and soak, it can be enjoyed with simple seasonings or added to simmered dishes and pickles. Once rehydrated, it expands to about four times its dry weight. Do you have shredded daikon in your pantry?