Japanese dried vegetables may have not attracted much of attention outside Japan, but they play such an important role in the diet of everyday life in Japan for hundreds of years.
Especially Kiriboshi daikon, dried Japanese radish, is still being made by a traditional process. Fresh daikon root is simply shredded, then allowed to dry thoroughly in the sun. Drying gives daikon a sweet, mellow taste and preserves most of its nutritional value such as fiber. It is great for soups, stews, salad and sauté dishes with other vegetables.
Mitoku offeres a range of organic dried vegetables including leek (picture), daikon, burdock, Japanese sweet potatoes, carrot and many more.