• Miyazaki grown pickled sun-dried daikon radish


  • Tano-Cho, Miyazaki pref.
    Winter Traditions - Scaffolds for drying daikon radish -

    This scaffold is 6m high,150m long

  • Work scene of drying daikon radish
  • Clean Environment in Production Area

  • Employee training

Takuan is a traditional Japanese food.

Traditional Japanese cuisine is based on Rice, Miso soup and other dishes often consist of fish, pickled vegetables and simmered vegetables etc.
One of traditional and popular Japanese pickled vegetables is Takuan.
Takuan is dried daikon radish pickled in rice bran and salt. It is fermented food that has been pressed with a stone weight and matured.

Also Takuan is served along with Sake, hot green tea etc.
Takuan play an important role in Japanese food culture.

Our Takuan, pickled dried-radish “Hinatazuke”uses 100% Miyazaki grown dried daikon radish.

In old days, Takuan uses dried-daikon radish.
Currently, most of Takuan does NOT use dried-daikon radish but uses fresh daikon radish.
However, Our Takuan "Hinatazuke" uses 100% Miyazaki grown dried daikon radish that is valued the traditional process that is drying the daikon radish under the blue sky in winter.
It’s unique flavor and crunchy texture is patronized by our customer throughout Japan as a family use and gift.

We think that it is the most basic of safety, security and tastiness to continue to use Miyazaki grown daikon radish.

Tano-cho, Miyazaki Prefecture is famous for the most production area of dried daikon radish in Japan.

Tano-Cho, Miyazaki Pref.

Michimoto Foods Co., Ltd. together with contracted farmer, raised Tano-cho, Miyazaki prefecture where is blessed with warm, sunny climate and fertile soil into the top producer of dried daikon radish in Japan.

Scenery of drying daikon radish on large scaffolding are found here and there in Tano-cho from December to February. It became a winter feature of Miyazaki.

Daikon radish is hung on the large bamboo scaffolding and dried by sunshine and cold wind called Kirishima oroshi. This is a way to increase the unique sweetness and flavour of sun-dried daikon radish own.