While out walking one evening, I spotted these strips of daikon drying at nearby farm. Daikon season is slowly but surely coming to a close (ours at the farm are all gone and the field is cleaned up in preparation for its next incarnation), and drying is one of the surefire ways to preserve the vegetable for later use. We've used these ourselves in miso and cut into smaller bits in our rice, too.
This farm is just north of us, and despite being surrounded by city on almost every side (a nashi orchard and chestnut grove are near neighbors) it manages to retain some of its traditional rhythms like this one. Winter is a great time for this as the air is so incredibly dry (hence the daily views of Mount Fuji), and so even thick fruits like kaki can be preserved in this way.