宮城県·郷土料理
Heso Daikon
Slices of radish on skewers swaying in the cold wind. The name comes from the fact that the part pierced by the bamboo skewer remains as a hole, resembling a 'navel' (heso). 'Heso Daikon' is a type of freeze-dried radish passed down in the Hippo district of Marumori Town, Miyagi Prefecture. Radishes harvested in early winter are sliced, boiled, skewered on bamboo sticks, and hung under the eaves for about one month. As they repeatedly freeze at night due to radiative cooling and thaw during the day, the fibers soften, and they dry to a beautiful amber color. The process of simmering and drying begins in December, with the finished product ready around mid-February. It is a winter preserved food nurtured by labor and the cold. When used in simmered dishes, it absorbs plenty of dashi (broth), and the savory umami of the radish bursts forth with every bite. Please enjoy this crystallization of wisdom born from life in cold regions.
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