Michimoto Food pivots from starch to traditional dried takuan

Michimoto Food Co., Ltd., a manufacturer based in Miyazaki Prefecture, successfully executed a major business pivot from sweet potato starch production to the manufacturing of traditional dried takuan (pickled radish).

Originally established in 1937 to produce sweet potato starch, the company faced significant challenges in the mid-1960s due to the influx of inexpensive imported starch. To ensure business continuity, the company leveraged its historical ties to the food culture of Hiroshima's Etajima region and collaborated with local farmers to transition into dried takuan production.

The company’s flagship product, ‘Hyuga-zuke’, utilizes a traditional method where radishes are sun-dried for approximately two weeks before being pickled. This process, which is now limited to specific regions like Miyazaki and Kagoshima, enhances the radish's texture and concentrates its flavor. The production is centered in Tano Town, where unique climatic conditions, including long winter sunlight and the ‘Kirishima Oroshi’ winds, facilitate the drying process.