Nikko soy sauce Robatazuke: The origin of flavor: radish

Nikko soy sauce Robatazuke The pickling method is based on this radish.

Mibu Town, Tochigi Prefecture, has daikon fields spread out across the plains, hills, and valleys that you can see.
The variety we continue to use is ``Akimasari No. 2,'' which has soft, dense, and sweet flesh.
After all, the flavor of pickles is greatly influenced by the vegetables used as raw materials.

In order to create this crispy texture that we are proud of,
A 6-foot tank with a 2-ton weight.
To compare it to something familiar: ``2 tatami mats and 2 tons of Hino (lol)''
The basics of pickles is “pressing”
This process greatly affects the texture.

Wash the salted radish.
After that, running water is desalinated over two days and nights.
Underground water from Nikko is used for this purpose.
It would be impossible to make pickles without having access to a large amount of water.

Next, it's time to marinate it in soy sauce.
This flavor cannot be achieved using the instant method of leaving it pickled.