Japanese people in Nagasaki like to dry radish on the beach because, in this cold season every year, drying boiled radish outdoors for pickling dried radish, the sweetness of the radish will increase because of the cold temperature. That is to say that the dried daikon radish dried at this temperature has a better taste, and dried daikon radish is a very favorite dish for Japanese people to eat, and drying it at the beach is better because of the good ventilation and the even distribution of sunlight, which makes it more desirable to dry it.

Every year, winter is the peak season for Japan to produce large quantities of dried daikon radish, and the Japanese people used to dry boiled daikon radish outdoors for pickling. Every year at the onset of winter, farmers in Nagasaki, Japan, wash and dehydrate white radishes harvested from their gardens overnight, and then place them on the shore to dry in the sun the next day. The next day, the carrots are placed on the shore to be dried. After a week of drying, the carrots are pickled in barrels for about 10 days and then the carrots are ready. According to the locals, if the dry winter weather lasts for a while, you can make delicious dried radish pickles.

We often see in TV dramas that Japanese people like to eat rice with dried radish, and this seemingly insignificant dish looks very tasty with plain white rice! Japanese people are usually really very favorite with dried radish with rice, with dried radish a simple meal even if it is done, dried radish is not rich and expensive ingredients, but it is particularly delicious rice! Japanese people are very fond of eating radish, usually like to put radish into the miso soup, it is said that some people have done statistical ranking of the intake of vegetables in Japan, white radish overwhelmed the onion and cabbage, was selected as the Japanese people's favorite vegetables first place. And Japanese white radish is indeed crunchy, sweet, and full of water, with absolutely no pungency, and no heartburn when eaten raw.

Japanese families make a lot of dried daikon radish every year as an accompaniment to meals, according to experienced housewives, the white radish frozen at night, and then dissolved in the sun during the day, and repeat this natural process over and over again, the radish's water comes off completely, greatly increasing its sweetness. The dried radish is put into a wooden barrel, arranged as tightly as possible, squeezing out the excess air, then rice bran and salt will be added, and sometimes seaweed, chili peppers, etc. will be added to flavor, and finally a heavy stone is pressed on the barrel, and the time of pickling is now generally from 1 month to 1 year. When eating with dried radish, it is first soaked in warm water at about 40°C for 20 minutes. Since dried radish has already been boiled and then dried in the sun, it is easy to cook, so the cooking time does not need to be too long, and most people like to eat dried radish with a short cooking time because it tastes better. Japanese people love this food, and there is a Japanese writer who wrote a book about making dried daikon radish!