Dry food shop The power of the dried food shop 1kg of the shogusa radish produced in Miyazaki Prefecture

It is a shared radish from Miyazaki Prefecture. Miyazaki Prefecture, which is the best production volume in Japan, is also called a dried radish and is produced every year (mid -December to early March). This is because if you do not dry it on a good day in a dry cold wind, you will not be able to make a delicious tasting radish. The work of washing the radish and sliced ??into shredded starts before the dawn yet. Of course, the colder the colder, the better, but the work is hard. The shelves installed in the sunny field are dried evenly lightly so that radish is sprinkled. This landscape is a tradition of Miyazaki prefecture. How to use, soak in water for about 10 to 15 minutes. If you soak too long, the taste and nutrition will come out in water. At about 30g, it will be completed in a small bowl. The longer the preservation, the more colored it turns brown, but this is not abnormal. The shredded radish contains a lot of carbohydrates, so over time, sugar and amino acids react, and it turns yellowish and turns brown. The smell is getting stronger. If you remain water even with a discolored shiny radish, it will be the same white color as usual. You can use it in various ways, such as stir -fried chicken and vinegar, such as a little Japanese -style salad Oden drawstring or Chinese meat.