White radish is pickled in salt, taken out and left out in cold wind, stretched by hitting it with a wooden hammer, and repeatedly stored and fermented until spring. Kanzuke is known since long ago as a specialty of Ashikita and Minamata area. White radish dried under cold weather with special soy sauce is dipped into sea water, hung under the roof with thick straw rope, dried completely in the cold winds and stored. Then it is pickled in soy sauce and seasonings. It is called ‘kanzuke’ as it is made during mid winter, between December and January.