🍲 Kanboshi Daikon Ni (Simmered Dried Daikon Radish)

"Kanboshi" (=dried) daikon radish is a specialty of Hida city of Gifu prefecture. "Kanboshi Daikon Ni" is made by simmering "kanboshi" (=dried) daikon radish in dashi (=Japanese soup stock) and soy sauce. "Kanboshi" (=dried) daikon radish is made in Yamanomura of Kamiokacho of Hida city, located along the northeastern tip of Gifu prefecture. It takes around 8 months for the dried daikon radish to be made from planting to completion. In early November, daikon radish is stored in the ground and dug up in January or February of the following year when the temperature is below zero. The daikon radish is then washed, cut into round slices, and boiled. After that, the daikon radishes are skewered and left outside to dry under the eaves of roofs. At night, the temperature drops to minus 20 degrees Celsius, and the daikon radishes freeze. During the day, they melt under the warm sunlight and dry further when exposed to wind. The drying process is continued for about a month when the daikon radishes begin to turn amber in color and sweet in taste. Yamanomura, where "kanboshi" (=dried) daikon radish is made, is located at an altitude of 850 to 1,000 meters and is referred to as a village in the sky. In the past, the village would become isolated for about 5 months due to deep snow in the winter. "Kanboshi" (=dried) daikon radish is a preserved food which allowed the people of this region to overcome the harsh cold winter. The dried daikon radish is soaked in water before it is used for cooking. It is used for a variety of recipes including "kanboshi daikon ni".