Elementary school students from Marumori Town, Miyagi Prefecture, took on the challenge of making a winter specialty, "Heso Daikon," which is handed down in the region.
At the Hippo Elementary School in Marumori Town, a special class is held every year at this time to learn how to make the town's specialty, "Heso Daikon," so that people can learn about the history and culture of the area.
In the town, all elementary schools in the town will be reorganized and integrated this year, so about 50 people experienced it, including the 4th grade children from 4 schools who will be attending the same elementary school from spring.
"Navel radish" is a special product of the Hippo district of Marumori-cho, which is made by sticking a stick in the middle of a sliced and boiled radish and exposing it to the cold winter wind. It is called by this name.
The children peeled about 100 radishes, sliced them into round slices, and carefully dried the boiled radishes while listening to the tips for making them well from local producers.
A girl in the third grade of elementary school said, "It was a lot of fun to make together. When I have a sweet and delicious navel radish, I want to eat it with my new school friends."
"Heso radish" is dried for about a month to condense umami and sweetness, and the finished product is to be taken home and tasted by children.