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Vegetables from Ashikita and Minamata, Kumamoto, Japan
Kanzuke is daikon dried twice in the cold winter wind, with a salting in between. The whole daikon hangs until it bends, is salted under a stone for about 20 days, then hangs again for one to two months until amber. The dried daikon is then soaked, sliced and steeped for a few days in soy sauce, sugar, mirin and vinegar.
| Kanboshi daikon (salted, twice-dried daikon)1 kg | Made from whole daikon salted at 5–6 % of their weight[maff-kanzuke] |
| Sugar400 g | [maff-kanzuke] |
| Soy sauce3 cups | [maff-kanzuke] |
| Mirin1 cup | [maff-kanzuke] |
| Dashi kombu20 g | Boiled in the seasoning, then chopped and added back[maff-kanzuke] |
| Vinegar1 cup | Added last, after boiling[maff-kanzuke] |
| SesameA little | [maff-kanzuke] |
Total time across the recorded steps: 2 months – 3.2 months
What changes: Whole daikon hang from bamboo poles in the cold wind until they wrinkle and bend
Output: hoshi daikon (dried daikon).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kanzuke is daikon dried twice in the cold winter wind, with a salting in between. The whole daikon hangs until it bends, is salted under a stone for about 20 days, then hangs again for one to two months until amber. The dried daikon is then soaked, sliced and steeped for a few days in soy sauce, sugar, mirin and vinegar. Made in 5 steps over 2 months – 3.2 months. The longest step, hang again until amber, takes 30 days – 2 months (Ministry of Agriculture 2026). Salt is 5–6 % (Ministry of Agriculture 2026).
| Main step | 30 days – 2 monthsReported[maff-kanzuke][maff-kanzuke-tf] | Hang again until amber |
|---|---|---|
| Salt | 5–6 %Reported[maff-kanzuke] | Salt in a tub under a stone |
Kanzuke dries the daikon twice in the cold wind, before and after a salting, and is only then marinated in soy sauce. Most dried-daikon pickles, such as takuan, are dried once and then pickled in bran or salt.
The salted, twice-dried daikon keeps well; once marinated, MAFF suggests freezing to keep its flavour and colour.
Every number is labelled with how it is known. How this atlas is made
Daikon hanging from the eaves were a winter sight of Ashikita and Minamata from late November to about March. Bamboo, plentiful in the area, gives the skewers. Fewer people dry daikon at home now, and dried daikon is sold for families to marinate themselves.
