Dried Shogoin radish

It is one of Kyoto's most representative traditional vegetables, said to have originated in the Shogoin region of Kyoto in the late Edo period. The large, perfectly round fruit is full of water and is soft but does not fall apart when cooked, and is slightly sweet.

The meat has a fine texture, so when dried it takes on a plump and bouncy texture. In addition, the flavor is concentrated as the moisture is removed, and the subtle and refined sweetness is enhanced. It has a completely different taste from raw.

■ Made with Shogoin daikon, a traditional vegetable from Kyoto ■ Cut into large pieces for a plump, bouncy texture ■ Can be used as is in stews or added to noodles
■ Using it with dried daikon radish adds a different accent to the usual dish.

How to use dried Shogoin radish

In addition to soups and miso soups, it goes well with bacon, so we recommend simmering it in consommé. You can also try it pickled in honey. You can also enjoy the finished daikon syrup with soda or hot water.How to rehydrate dried Shogoin daikon

■ It is also recommended to dip it in honey and use it in sweets.
■ The thick texture makes it perfect as an ingredient in miso soup.

Honey-pickled radish : When I was a child, whenever I had a sore throat or felt like I was coming down with a cold, I remember drinking hot water mixed with honey-pickled radish. I recreated that with dried Shogoin radish. Here's the recipe .

Shogoin Daikon Harihari-zuke (pickled radish): It is also recommended to make it into a quick Harihari-zuke style and serve it with rice balls. Recipe here

Product Overview of Dried Shogoin Radish

Ingredients: Shogoin radish (Kyoto Prefecture)

Producer: Ethie Agricultural Products Aiming for agriculture that is kind to the environment and people, they cultivate crops using homemade compost.

Contents:

• 20g: Try it first
• 20g x 2 bags: Perfect as a gift for a friend
• Large pack of 80g: For repeat customers
• 200g (simple packaging): For people who cook on a daily basis

Country of Origin: Kyoto, Kyotango

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.