Kanzuke ｜ Our Regional Cuisines

1. [Dried Radish - Step 1]
Harvest radishes that are 70-80cm long.

2. [Dried Radish - Step 2]
Dry until they take on a crooked shape (like the hiragana character "he"), which takes about two weeks.

3. [Dried Radish - Step 3]
After washing the radishes in water, weigh them and pickle them in salt that weighs 5-6% of the total weight of the radishes. (Use a weight stone of the same weight)

4. [Dried Radish - Step 4]
Take the radishes out and dry them again for 1-2 months.

5. [Kanzuke - Step 1]
Chop the dried radish, soak it in water to remove the salt, and drain it well.

6. [Kanzuke - Step 2]
Put Seasoning A and kombu in a pot and bring it to a boil.

7. [Kanzuke - Step 3]
Remove the kombu and chop it.

8. [Kanzuke - Step 4]
Finally, add vinegar and submerge the ingredients from [Kanzuke - Step 1] and the chopped kombu.

9. [Kanzuke - Step 5]
Finally, sprinkle sesame seeds on top.

10. [Kanzuke - Step 6]
It is ready to eat about 2-3 days after marinating.