🍱 Shimi Daikon no Otaue no Nimono

"Frozen Daikon Radish" is one of the preserved foods made by utilizing the cold of winter. It involves exposing daikon radishes to the cold outdoor air to dry them. In the past, people used to tie daikon radishes with straw and hang them under the eaves to freeze. The radishes would freeze overnight in the cold, and then thaw during the warmer daytime. This process was repeated several times to remove the water content from the daikon radishes. Also known as "Kanboshi Daikon," it offers a unique taste compared to fresh daikon radishes. Back in the day, when everyone manually planted rice paddies, a significant effort was required. During that special time of planting, people would create unique "planting season dishes," such as simmered fish, rice balls, and stewed frozen daikon radish, expressing hopes for a good rice harvest. The "frozen" food culture, taking advantage of the cold climate, is deeply rooted in Shinshu, and besides frozen daikon radish, other items like "frozen tofu" and "frozen mochi" are also prepared. This "frozen culture" supported the cuisine in regions with harsh winter conditions, showcasing the wisdom of the ancestors who closely adapted to nature to create their food.