Farmers harvesting daikon giant radishes. The daikon-yagura, which literally means "radish towers," are large frames fashioned from bamboo for drying the newly harvested giant radishes. The vegetables are exposed to the sun and chilly winds for about 7 to 10 days. The resulting dried daikon are crunchy and have a mildly sweet flavor. Tanocho and other parts of Miyazaki Prefecture are Japan's biggest producer of dried daikon.
Enjoy the daikon radishes being meticulously placed in rows, onto the daikon-yagura.
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