Cut the Japanese white radish into strips of about 10 cm and expose it to the cold wind of cold and dry winter Ibuki grated (the name of the monsoon that blows from the northwest direction in winter in the area from the Noobi Plain to the Atsumi Peninsula). You can make dried radish with a strong crispy sweetness.
It is made by exposing it to the wind in the cold season and drying it in the sun. As it dries, saccharification progresses and the sweetness tends to increase. Nutrients and umami (main ingredients are glutamic acid, balance with meat and fish inosinic acid, guanylic acid. Glutamic acid is one of the 20 amino acids that make up proteins, and inosinic acid and guanylic acid are classified as nucleic acids). Is condensed. It used to be produced in Aichi prefecture, but now Miyazaki prefecture seems to account for about 80% to 90% of the total production. Aichi products are valuable because they take time and effort. Nutrition is especially rich in Ca and Fe and also high in dietary fiber.
Some consumers are paying particular attention to who the producers of the vegetables they are shipping, what fertilizers and pesticides they use, and whether their pesticide use standards are adhered to. In each production area market, we ask producers to enthusiastically give guidance on cultivation, and also the producers. It seems that people are shipping with thorough legal compliance. Kiriboshi radish dries in a short time, so it does not easily discolor, and it has a good natural color without using any bleach.