My missions outside the prefecture before the pickling season have concluded.

I have successfully completed the two days at the food exhibition and business meeting, FOOD STYLE JAPAN 2025 <Kyushu>.
I was able to exhibit thanks to the support of many people.
Thank you very much.

The real work of a trade show begins after it ends.
Starting tomorrow, I will begin working toward finalizing the business deals requested.

Also, during the event, I received a call from a raw daikon radish producer,
and shipments are scheduled to begin this weekend.

Since there have been no effects from typhoons or other issues this year, things seem to be going smoothly, so I have high expectations.

Once the raw daikon radishes start arriving, I imagine the work of hanging the radishes for sun-drying
on the daikon yagura (drying racks) will begin soon as well.

It feels like the time is finally here, and I'm getting restless with excitement.

My missions for business trips outside the prefecture have ended for today.

Along with the follow-up from the exhibition,
I will shift my focus to preparing for the arrival of raw and dried daikon radishes, and then to the pickling process.

I expect there will be more updates from the production area,
so please look forward to them.

See you tomorrow.