Good Dried Foods Day

What Is Good Dried Foods Day?

November 20th is "Good Dried Foods Day" (Ii Kanbutsu no Hi) in Japan. It was established in 2010 by the Japan Kanbutsu Association and certified by the Japan Anniversary Association. It is a day to taste, enjoy, and learn about "kanbutsu," traditional dried foods such as kombu kelp, katsuobushi (dried bonito), dried shiitake mushrooms, and kiriboshi daikon (dried shredded radish).

A Unique Date Made by Taking Kanji Apart

The date was chosen not by wordplay on sounds but by the shapes of kanji characters. The character 干 ("dried," as in himono) can be broken into 十 (ten) and 一 (one), giving November, while the character 乾 (as in kanbutsu) contains 十, 日, 十, and 乞, giving the 20th.

• Established by: the Japan Kanbutsu Association, in 2010
• Why November: the kanji 干 is made up of 十 (10) and 一 (1)
• Why the 20th: the kanji 乾 contains 十, 日, 十, and 乞
• Hidden reading: put together, the characters can be read as "on November 20th, ask for kanbutsu"
• Typical kanbutsu: kombu, katsuobushi, dried shiitake, kiriboshi daikon, and more

Dried Foods: A Traditional Part of Japanese Cuisine

Kanbutsu are foods made by drying seafood or produce. They keep well and can be used in many dishes by rehydrating them or making broth. Dashi made from kombu and katsuobushi is the foundation of Japanese flavor, and kiriboshi daikon and dried shiitake are staples of simmered dishes. January 10th, by the way, is "Dried Fish Day" in Japan.

Tips for Marking This Day

• Make dashi from kombu or katsuobushi
• Cook a simmered dish using kiriboshi daikon or dried shiitake
• Check the dried foods in your pantry and look for recipes to use them up
• Rediscover them as long-lasting foods that are also useful in emergencies

The Flavor and Wisdom Created by Drying

Kanbutsu carry generations of wisdom for storing ingredients and using them deliciously to the last bit. November 20th is a day to make use of the dried foods in your kitchen and enjoy Japan's traditional food culture.