Kiriboshi daikon, also known as dried daikon strips, is a dried vegetable used in many Japanese dishes. Simply rehydrate them and they are ready to be cooked in various ways.
This is made from Japanese daikon radish from Miyazaki prefecture. This daikon is famous for its soft texture and rich sweetness, so it is suitable for nimono (simmered dish), miso soup, and salad.
The daikon used in this kiriboshi daikon has been naturally dried in the sun, to create an extra soft and sweet shredded dried radish.
This kiriboshi daikon has been certified by Miyazaki prefecture as a product officially produced in the region, and bears the hometown certification mark that proves it adheres to the strict standards of traditional manufacturing methods and local ingredients.
Place the dried kiriboshi daikon in a bowl filled with water, and lightly wash it by rubbing. Transfer the daikon to a strainer and squeeze it to remove impurities and odor.
Place the daikon again in a bowl newly filled with water, and let it soak for 20 minutes. After this, transfer it again to the strainer and remove surplus moisture by squeezing it.
Dried kiriboshi daikon is normally light brown in color (this is due to its sugar content), but it turns white or pale brown when it gets wet. This is natural for wet kiriboshi daikon and there are no problems with quality.
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