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Photo Journal: Hung out to dry

(Mainichi)

Japanese daikon radishes are seen lined up to dry to become takuan pickles at a farm guest house in Minakami, Gunma Prefecture, on Nov. 15. Some 600 daikon radishes are picked and cleaned with local hot spring water before being put outside. They will be dried for about two weeks and then pickled in Japanese cypress barrels, before becoming ready to eat by the end of the year. (Mainichi)

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