三重県·特産品
Ise Takuan
It has a pleasant, crunchy texture. The more you chew, the more a subtle sweetness and a rich fermented aroma spread through your mouth. It is a classic taste that makes you crave a bowl of rice. It is said that Ise Takuan began being produced as a side job for farmers in the late Edo period around what is now Miso-cho, Ise City. It became known nationwide as a specialty of Ise through pilgrims visiting the Grand Shrine (Ise Sanjin). The raw material used is local 'Misono Daikon.' The radishes are sun-dried under straw mats for about two weeks and then pickled with rice bran, salt, and persimmon peels. Through slow fermentation powered by lactic acid bacteria, they achieve a beautiful golden color. It is a simple and heartwarming dish born from time and care.
Record it after reading
