Dried carrots

Yellow is the color of happiness, and it's packed with sweetness.

We use yellow carrots, which are soft and have little of the distinctive carrot flavor, and have a happy color that stands out in dishes. The more you chew it, the sweeter it gets, and you'll find your cheeks relaxing in an instant. It's just as happy-tasting as its yellow appearance.

It has less of a strong flavor than raw yellow carrots, and is packed with a rich sweetness that makes it hard to believe it is a vegetable. Although it is a soft variety, drying it creates a texture that makes you savor the sweetness.

■ It doesn't have the strong flavor that carrots have, so anyone can eat it.
■ The more you chew, the sweeter it gets, and your cheeks will loosen up. ■ It has a concentrated natural sweetness that you wouldn't expect from a vegetable. ■ It comes in a julienned form, making it easy to use in cooking.

How to use dried carrots

If you use it generously in nikujaga (beef and potato stew) or kinpira (fried vegetables and vegetables with seasoning), you won't need sugar or mirin. It's sweet enough to be used as a secret ingredient in meat sauce, or in cakes and other sweets. Of course, you can also make lappées or just eat it as is. How to rehydrate dried carrots

■ No need for sugar if you use it as a secret ingredient in sauces due to its natural sweetness
■ It is convenient for making julienned slices such as rapées.

Carrot Shumai : The thick shumai and the natural sweetness of the carrots go perfectly together. Recipe here

Carrot slaw : The unique feature of this dish is that it can be made in the microwave without the need for cutting, and the unique sweetness of dried carrots is delicious. Click here for the recipe .

About the raw material ginseng

We use carrots grown in vast fields that look like something out of a movie scene. These carrots are packed with sweetness and are great for cooking and making sweets.