From December through January, when the chill becomes severe, is the season of making dried daikon radish. Cleanly washed whole daikon radish from Miyazaki pref. is hanged on the shelf outside to be dried for approximately two weeks from December through January, when the chill becomes severe.

Then it is pickled with sun-dried salt, red chili pepper, domestic rice bran. Furthermore, another pickling process in rice bran paste makes flavor of rice bran rich and taste much more complex and characteristic.

Although easy-way-pickles just in the liquid seasoning or one time fermented rice bran pickles is the mainstream, this product is made with more painstaking care and needs more time to be done. This is an authentic Takuanzuke(pickled radish) finished nice and crunchy which has an original rice-bran-pickle aroma, natural vegetable color and mellow taste. Extremely in small quantities of seasonings added to savor an original taste of the ingredients.

Please enjoy a mellow taste of characteristic rice-bran-pickle that comes from lactic fermentation slowly and carefully for over half a year.

Cleanly washed whole Daikon radish from Miyazaki pref. is hanged on the shelf outside to be dried for approximately two weeks from December through January, when the chill becomes severe.

Then it is pickled one by one with sun-dried salt, red chili pepper, domestic rice bran and matured under low temperature.

100% use of dried radish from Miyazaki pref.

No chemical additives added twice-rice-bran-fermented Daikon radish pickles. This product has a unique mellow taste comes from lactic fermentation.

How to eat:

Wash away the rice bran and persimmon peels in water and cut it in favorite thickness

* Thinly sliced goes well with cooked rice, tasty with sake or beer.

* Use it as a filling for rice ball, strip cut for sushi roll.

* Cut into rectangles become more crunchy. Chop finely and sprinkle it on cooked rice or salad. Try various cuts and find your best size.

Eat as a side dish with any meal.