October 23, 2015, 5:36 pm ~ by ShoE in news
The traditional way of preserving the Daikon big radish is by drying them in the shade until you can bend them quite easily into a U shape, since they have lost a lot of their moisture.
The green leaves are cut off and the dried radish are placed in a mixture of salt and rice bran NUKA. A plastic bag covering also the top prevents dust from entering. Here you can see Masako-san with some helping hands.
A drop lid (a lid smaller than the container so that it can sink down inside) is placed on top, and stones with 2-3 times the weight of the radish onto the lid. Now they need to stand at least for a month to mature.