Hakodate City is at its peak for shipments of daikon radish harvested in autumn, which are sweetened by letting them lie under the snow.
"Yukishita daikon" is characterized by arranging daikon radishes harvested in autumn in a field and covering them with soil, then storing the daikon radishes under the snow that has accumulated on top of them at a low temperature to remove their bitterness and increase their juicy texture and sweetness. am.
About 100,000 daikon radishes are preserved in two hectares in the field of Mr. Katsuhiko Nishiura in Hakodate City.
On the 20th, three people, including family members and employees, manually dug out the radishes and packed them in bags after digging through the snow and soil with an excavator in the morning.
Mr. Nishiura said, "It's a very delicious radish. You can taste it best when you eat it raw, but I think it's also delicious when you eat it in shabu-shabu with pork belly."
Shipment of "Yuki no Shita Daikon" in Hakodate City will continue until mid-March, and it will be sold at supermarkets in Hokkaido.