イタリアのスローフードの伝統と同じく、青森にも冬の寒さを利用したスローフードがある。前回紹介した干し柿や干し餅もそうですが、寒さが食べ物を美味しくする。
今回は、大根。青森県は、日本国内の大根生産量第3位なのです。

Just like Italy where there is a present of slow food tradition, Aomori too have a slow food tradition during winter season. Slow food such as dried persimmons and dried rice cakes that were introduced last time, it is a way that enhance the taste of food.

For this time radish will be the main point. Aomori prefecture hold the 3^rd largest production of radish of Japan.

大根は、日本人にとても親しまれている野菜であり、食材としても用途の広いものです。青森では、雪の降る前、大根を茹でて干し、冬の野菜の少ない時に様々な方法で食べます。水分がなくなり、旨味が凝縮した大根は、煮物や汁物にすると、ベジタリアンにとっては、野菜の旨さを味わう逸品です。よく出汁を含み、とても美味しいのです。

Radish if a popular kind of vegetable among Japanese. It is also versatile where many dishes can be made using radish.

In Aomori, radish is boiled and dried before snow arrive and eaten in a variety of ways when winter vegetables are insufficient. Radish with excess removed and concentrated umami is very tasty when boiled or serve in soup where it contains a delicious broth.

For vegetarians, vegetable that contain a strong umami flavour is going to be a rare treasure for them.