[Purely Original] Dried Vegetables: Radish and Carrot

This is a very valuable "naturally grown dry vegetable mix" that does not use any pesticides or fertilizers.

Mix dried daikon radish and dried carrots and add them to miso soup or other dishes as a snack. They are overflowing with natural sweetness! When cooking, there is no need to wash or cut the ingredients, and no waste is produced, making it easy to prepare.

It is also lightweight and easy to carry, takes up little space, and can be stored at room temperature, so it is also recommended for stockpiling.

We have prepared single-use sizes so that you can try this naturally grown quality dry vegetable mix that is not only safe to eat, but also convenient and full of flavor.

In addition, the value size comes with a zipper.

■ Our commitment to dried daikon radish

The person who handles everything from radish production to processing is Shunsaku Kawagoe, who has been practicing natural cultivation in Tano City, Miyazaki Prefecture for over 15 years.

They have established a cultivation method that works in harmony with nature and does not use pesticides or fertilizers.

He says that it's not just the techniques for soil preparation and seed collection that are important, but also the heart of the person growing the crops.

Kawagoe's radishes grow without stress, are heavy and smooth on the surface, and can only be described as beautiful.

Furthermore, by drying it under the sun, a natural blessing, the flavor is further concentrated and the nutritional value is increased.

The first step in the processing process is to wash five truckloads of radishes harvested the day before processing.

On the day of processing, the radishes are cut with a slicer machine. They are then hung by hand on a 200m-long rack (a drying rack for shredded radishes) with a net stretched across it so that the northwest wind hits them at a right angle. Drying only takes place once a year.

The best time to dry them is on a day when the daily temperature is around 2°C minimum and 15°C maximum, with a northwest wind blowing, so choose one of these days and dry them in the sun for two days.

In addition, to ensure that the moisture content is uniform, the garment is finally dried in a dryer.

Kawagoe learned about this traditional method, which makes full use of the power of nature, when he was a child. It is hard work to continue this traditional method, but he continues to make it with the conviction that it is this method that produces such delicious flavor.

■ Our commitment to dried carrots

Naturally grown carrots from Kumamoto Prefecture are slowly dried at low temperatures using the "Air Drying Method," so when rehydrated, they have a texture close to that of raw carrots. Usually, the skin is removed to improve appearance, but since there is no need to worry about pesticides, we process the carrots with the highly nutritious skin left on. No glucose is added, so the carrots retain their natural aroma and flavor.

The soaking water is delicious! Recommended recipes

〇Japanese stew made with dry vegetables and fried tofu

[Ingredients] (Serves 2)
・Dried veggies: radish & carrots, 1 bag (20g)
・1/4 piece of fried tofu ・Seasonal vegetables such as green peas
A 1/2 cup soaking water 2 teaspoons soy sauce 1 teaspoon sugar 1 teaspoon mirin

[How to make] 1. Wash the dried daikon thoroughly by rubbing with your hands, then soak in hot water for 5 minutes to rehydrate. Reserve 1/2 cup of the soaking water.

2. Pour boiling water over the fried tofu to remove excess oil, then cut it into small pieces.

3. Combine 1/2 cup of the soaking liquid and A in a small saucepan and bring to a boil, add the soaked dried vegetables and fried tofu, and simmer over medium heat for about 10 minutes. Finally, garnish with colorful vegetables.

4. When the broth is reduced, turn off the heat and leave it to soak up the flavor. Once cooled, transfer to a storage container. Can be stored in the refrigerator for about 3 days. ☆The light seasoning brings out the beautiful color of the dried daikon. This stew has a crunchy texture. To soften it, simmer in twice the amount of broth for 20 minutes.

Dry veggies + hijiki rice

[Ingredients] (Serves 4)
・2 cups of rice ・1 bag (20g) of dried radish and carrots
・5g dried hijiki A (2 tablespoons soy sauce, 1 tablespoon mirin, 1/2 teaspoon salt)
・Soaking liquid

[How to make] 1. Wash the rice and drain in a colander.

2. Soak the dried daikon, carrots and hijiki in water for about 10 minutes. If the kiriboshi daikon is long, cut it into 3-4 cm pieces. Save the soaking water.

3. Put rice and seasoning A in a rice cooker, add the soaked dried daikon radish water up to the two-cup mark, mix lightly, and top with ingredients 2 and 3 and start cooking.

4. Once cooked, steam and mix.

5. Garnish with chopped green onions and green vegetables and you're done. ☆It's easy to make because it's only made with dried ingredients. You can also add your favorite ingredients such as chicken, mushrooms, and boiled beans to enjoy.

Dry veggie + mizuna salad with ginger

[Ingredients] (Serves 4)
・Dried veggies: radish & carrots, 1 bag (20g)
・2 stalks of mizuna ・1 can of tuna
A 1 tablespoon soy sauce 1 teaspoon vinegar 1 tablespoon mayonnaise 1 teaspoon grated ginger

[How to make] 1. Dry vegetables: Place the daikon and carrots in a colander and wash them thoroughly under running water. Leave them for about 20 minutes without draining the water, then cut them into bite-sized pieces.

2. Wash the mizuna, drain in a colander, and cut into pieces about 3 cm long.

3. Put 1, 2 and shredded tuna into a bowl, add A and mix. ☆This time I added grated ginger, but it's also delicious as a Western-style salad with mustard and lemon as accents!