The secret how to season locally-grown-vegetables pickles has been handed down from generation to generation in each home.
Takuan (Pickled Daikon Radish)
A lot of pickling barrels line during the Daikon radish harvest time.
Takuan is a dried Daikon radish made by putting into a barrel and sprinkling with salt and rice bran.
Heavy weights (usually stones) are put on top of a wooden tub.
Seasoning Takuan is mom’s job. It takes about one week to become mature, but some like young Takuan which still has a Daikon flavor and sweetness.
Gobuzuke (Pickled Twisted Daikon Radish)
In Kuroshima, you can see brown-colored twisted Daikon radish dried here and there.
This kind of Daikon is called Nejiboshi Daikon.
It is said that the more twisted, the more delicious.
It takes about one week to become mature, but some like young Takuan which still has a Daikon flavor and sweetness.
Kiriboshi-Daikon (Dried Daikon Radish Strips)
You a little different from the pickles, but the harvest time of the radish is, it comes out dry shelf of dried daikon strips radish.
The cutters are dads’ hand-made.
The drying process brings out the sweetness,
and concentrates the fiber and mineral content.