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Our ancestors lived with huge grace: living and dying in the Dharma...
Harada Roshi

Takuan Pickles

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.


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