Underlying strength Miyazaki Prefecture of grocery store torn radish 500g

It is torn radish of Miyazaki Prefecture. Tear radish Miyazaki Prefecture is proud of the amount of production in Japan, which is also referred to as the dried daikon strips and radish are produced in the cold season (mid-December - early March) every year. The weather in the dry cold wind is not Hosah on the day good and because it can not tasty tear radish. Work to be sliced ??into julienne wash the radish, starts from among not dawn is still night. Of course, cold the better you but work if Samukere is very. Thin Masu Yuki evenly dried to dissipate the radish is to installed shelf in sunny field. This landscape is becoming tradition of Miyazaki Prefecture. Please return immersed in 10 to 15 minutes about water, etc. How to use. Also will come out in the water is also nutrition taste too immersed too long. It finished about 4 servings in small bowl with about 30g. When the save is longer you have discolored to brown, but this is not an anomaly. Since the tear radish contains a lot of sugar, over time and the sugar and the amino acid is reacted yellowish discoloration to the beginning, will change eventually to brown. Smell also will become stronger. Even discolored tear radish, will be white in color as usual when you return water. Boiled and vinegar, stir-fry, a little Japanese-style salad, or put in a Oden purse, you can use many things you and or become a Chinese meat buns of ingredients.

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