この間実家に行った帰りに母が持たせてくれたのが、自家製の切り干し大根。畑で育てた大根をつま切りにして、冬の寒風で乾燥させたもの。天日に干すことによりカルシウムや鉄分などの栄養価が何十倍にも増えるというから、不思議です。これも我が家の定番食材のひとつです。
Japanese food 6 –Kiriboshidaikon
When we visited my parents the other week, my mother gave us home-made Kiriboshidaikon. She grew Daikon radishes, shredded them and then dried them in a cold winter wind. It sounds like a miracle that this sun-drying method enhances its original nutrition of calcium, iron and so on by many times. This is a regular ingredient of my home cooking, too.
畑 = hatake: vegetable garden
風 = kaze: wind
カルシウム = karushiumu: calcium
など = nado: and so on, etc.
