KIRIBOSHIDAIKON: A Health Geek's Classic from Japan

One of the things I eat every day is kiriboshidaikon.
Kiriboshidaikon? What is it? You're probably wondering, right?

It’s a traditional Japanese preserved food that dates back to the Edo period. Kiriboshidaikon is made by slicing daikon radish and drying it under the sun to remove moisture, which helps it last a long time. They say kiriboshidaikon is not only highly nutritious but also sweeter than fresh daikon.

The leading producer of kiriboshidaikon in Japan is Miyazaki Prefecture. It has specialized in its production since the Showa period, using techniques perfected over decades.

I usually add kiriboshidaikon to miso soup every day. As I sip the soup, I enjoy the delicate, natural sweetness of the radish, which feels almost healing. Eating it daily also makes me feel healthier and stronger.

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