Last summer, Yae-san, Uparu-san, and Noka-san visited three locations from the "Tabiro Aichi" series and shared their experiences. Due to restrictions on the dates and participation conditions, they couldn't complete the series, but after visiting Kogen, where they enjoyed the aroma, and Nakajimaya Shoten, a flag shop where they made their own carp streamers, they finally visited Fusou Shokuhin, which pickles Moriguchi radishes, in February of this year. The Moriguchi radishes that were pickled at that time were left to rest at room temperature for 2-3 months before being opened, but this week they finally opened the seal and saw the results of the pickling. On the day they were pickled, they also enjoyed the dishes that Yae-san savored. And now, finally, the moment of opening—it's so exciting!

Following in Yae's footsteps. Travelogue of Aichi. | Po Po's post