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Daikon are typically left to wilt hanging in the sun for weeks to make the standard pickles, then they're fermented. Other plants need to be boiled 3-5 times to leech the poison out before they're sauteed. Persimmons get sun-dried and frozen in the cold outdoor air to remove their astringency.
We do lots of weird things with food to make them taste just a tiny bit better.
I still perfer this type of stuff, ironically rooted more in reality, than the protagonists using an online shopping delivery teleport ability to constantly purchase plastic-bottled premade sauces.
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