Elementary school students from Marumori Town, Miyagi Prefecture, took on the challenge of making "Heso Daikon," a winter specialty that is handed down to the region.
At the Hippo Elementary School in Marumori Town, we have been making "Heso Daikon", which is a special product of the town, every year for seven years so that children can learn about the history and culture of the area.
On the 12th, nine children from all schools peeled and sliced the radish while listening to the tips for making it well from local producers, boiled it for about 30 minutes, and then dried it on a long stick.
"Heso radish" is a special product of the Hippo district of Marumori-cho, which is made by sticking a stick in the center of a sliced and boiled radish and exposing it to the cold winter wind. The shape of the hole after drying is the human "navel". The name comes from its resemblance to.
When exposed to the warmth of the day and the harsh cold of the night for about a month, it becomes a "navel radish" with condensed umami and sweetness.
A girl in the second grade of elementary school said, "It was difficult to stick a radish into a stick, but everyone enjoyed making it. I want it to be a sweet and delicious navel radish."
"Heso radish" will be completed in the middle of next month and will be sold at local direct sales offices.