Stored radish
Fleshy,
Good crispness
"Akimasari No. 2"
After repeated soaking, the aroma,
Produces a chewy texture using traditional methods.
Can be frozen, thawed, and refrozen
Started making pickles in the 1960s. Since that time, our company has used this method of pickling radish as our basic method.
As the end of the harvest approaches, the process of digging, peeling, salting, and pushing is repeated endlessly. This chewy texture is created by applying additional pressure with additional salt and weights in the second push.
Pour soy sauce over the washed and salted radish. However, this first soup smells really bad. Drain the pickling liquid and pour in new soy sauce. By repeating this process about 7 times, the smell of radish will soften and the scent of soy sauce will stand out.
Excellent texture and soy sauce aroma. Even if you leave out one thing in the process that we have cultivated over the years, you won't get the same taste. Even if you want better taste, you cannot change the process. In that case, it would be better to make that soy sauce even more delicious. The soy sauce, which was unknown at the time, took center stage in history as the soy sauce presented to Nikko Toshogu Shrine, ``Fudai Soden'', and trial and error to make better soy sauce continues even today.
Daikon's radish reflects the creator's thoughts in its flavor.
Among them, the one that best conveys its goodness is ``Kuradashi'', the taste of freshly pickled food. We want you to experience this difference. 
[Free Shipping] Set of 5 bags of sliced radish
