Made with organic radish from Nagasaki
Dry in the sun
Organically grown radishes, nurtured in the sun and soil of tropical Kyushu, are harvested, shredded, and slowly dried in the sun.
Kiriboshi daikon is rich in calcium, vitamins B1 and B2, iron, magnesium, and more, and its nutritional value far exceeds that of raw daikon. It contains more than 15 times the iron, about 22 times the calcium, and about 15 times the potassium! It is the perfect food for middle-aged and elderly women who are at increased risk of anemia and osteoporosis.
It is also rich in dietary fiber, making it a great ally for people who tend to suffer from constipation. By cutting the radish lengthwise and drying it, the moisture is removed, enhancing its flavor and texture.
You can rehydrate it in water and stew it or add it to soup.
The manager recommends adding the soaking water to the vegetable soup! It makes a delicious soup.
■ Strong sweetness and firm texture
■ For stews and salads
[How to eat]
Quickly rinse the kiriboshi daikon radish, soak it in water for 5 to 10 minutes, drain it lightly, and use it in simmered or stir-fried dishes.
When rehydrated it will expand to about three times its size.
You can also pour boiling water over daikon radish, let it cool, squeeze it out well, and serve it in a vinegared dish or salad to bring out its flavor.
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