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60minutes
Cut off the top and root of the rakkyo with soil, wash to remove soil and dirt.
Peel off the skin and thin skin, wash several times and drain.
ボウルに(A)を入れてゴムベラでよく混ぜ合わせる。
Add 1 and mix from the bottom to entangle the whole.
Transfer to a large zip bag, remove the air, close the mouth, and refrigerate for 3-4 days to complete.
・A dish that goes well with rice, with its pleasant texture, aroma of pickled shallots, and sweet and salty miso taste.
・The soaking time is not included in the required time.
・Can be stored in the refrigerator for several months to half a year or more.
・The taste will change if you pickle it for a long time, so you can enjoy the change.
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