Pickled daikon

In Miyazaki prefecture, Tano is the town with the most dried daikon production, and these are dried because of the cold wind blowing down from Mt. Wanizuka on the south side of Tano Town, the fact that there is little rain even in winter, and the environment suitable for making dried daikon from 0 to 15 degrees It became a major production area for daikon radish. There is also a big relationship with the “soil” of this land. It is a “black soil” with a lot of volcanic ash that is suitable for making daikon radish and is easy to grow, and has water retention capacity. It is moist and grows quickly in a short period of time, helping it grow into a thin and elastic radish on the skin. The pickles made with these are condensed in flavor and become delicious takuan. It is delicious that the condensed umami spreads throughout your mouth every time you chew it crisply.