Daikon radish, which becomes sweeter when dried

The radishes grown with great care by young farmers in Kyotanba-cho are red like jewels, and the juicy sweetness of these radishes is addictive. Non-standard radishes that are dried are also delicious.

Radishes are known to get even sweeter when cooked, and when dried they become even sweeter. Unlike raw radishes, which have a short, crunchy texture, they have a chewy texture that lets you fully immerse yourself in the sweet aftertaste you fall in love with.

■ The jewel-like red fruit overflows with a juicy sweetness.
■ If you dry it, it will have a sweeter taste.
■ Unlike raw ones, which have a crunchy texture, this has a chewy texture that you can savor.
■ Immerse yourself in the sweet afterglow of love.

How to use dried radishes

When enjoying them in a salad, add the reconstituted water to the soup. Not only will they retain their vibrant color, but their sweetness will also dissolve into the soup. Of course, you can also add them to soup as is or soak them in pickling liquid. They also make beautiful jelly dishes.

Radish Cassata : The humid season is upon us again this year. With the idea of ​​"refreshing at least your mood," I created a cool dessert using dried vegetables. Here is the recipe .

Nuts and yogurt mousse : This is a sweet made by using half of honey-glazed dried vegetables as a mousse and the other half as a topping. Click here for the recipe .

About the raw radish

Radishes from Kyotanba, Kyoto are used. Compared to other areas, they are large and are recommended to be eaten sauteed or in tempura. The red color of the radishes represents the passion of the producer, Mr. Nomura.

Dried Radish Product Overview

Ingredients: Radish (Kyoto Prefecture)

Producer:

• Nomura family He returned to Kyotanba Town, a town famous for its food, and as the successor to his grandfather, he is working to revitalize the local area, focusing on radishes.
• Kyotanba Radish : Efforts to make Kyotanba a radish producing region

Contents:

• 20g: Try it first
  
• Large pack of 80g: For repeat customers
  

Country of Origin: Kyoto, Kyotanba

Expiration date: 180 days from date of manufacture

How to eat: It is recommended to use it in cooking, such as by rehydrating or stewing.