The shipment of "Yukishita radish", which is made by storing radishes harvested in autumn under snow and soil during the winter to increase their sweetness, is at its peak in Hakodate, Hokkaido.
"Yukishita radish" is made by arranging radishes harvested in autumn in a field, covering them with soil, storing them under the snow, and then shipping them. Keeping them in a low temperature state without freezing them increases their freshness and sweetness.
Approximately 100,000 radishes are preserved in the field of Mr. Katsuhiko Nishiura in Hakodate City, and digging and shipping work has been carried out since last month.
From the morning of the 20th, the family of three worked together, using a shovel car to remove snow and soil, and then carefully removing the soil from the radish and packing it in a bag.
Mr. Nishiura said, "There was a lot of snow this winter, and we have a good aged radish. I want you to enjoy the sweetness as it is."
Shipment of radish under the snow will continue until early March, and it will be sold mainly at supermarkets in Hokkaido.