Overview
Daikon, Japanese radishes, are often over 30cm long, large and white, but there are also colorful types ranging from pink to green. They're an essential ingredient used in stews, salads, miso soup and more. We visit the Miura Peninsula, where half the daikon eaten in the Tokyo region are grown. There, we discover a "curtain" of thousands of daikon drying on a beach, soil supplemented with ground tuna, and the skills of those involved in daikon production. (Reporter: Jason Hancock)
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3 - 1AZUKI BEAN January 07, 2021
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3 - 2FUGU January 27, 2021
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3 - 3DAIKON February 04, 2021
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3 - 4WAGYU September 07, 2021
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3 - 5SOY SAUCE October 12, 2021
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3 - 6ABURA-AGE November 09, 2021
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3 - 7SENBEI November 16, 2021
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3 - 8SALMON November 23, 2021
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3 - 9SILKIE CHICKEN December 01, 2021
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3 - 10FURIKAKE December 08, 2021
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3 - 11NEGI December 15, 2021
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3 - 12SWEET POTATO December 29, 2021