In the region deemed ‘snow country’ along the western side of Honshu and Hokkaido in Japan, traditional yukimuro (snow room or snow house) refrigeration methods are creating new business opportunities.

Fruits and vegetables like apples, carrots and radishes, and other root vegetables are placed into plastic bags and crates and either buried under mounds of snow or kept in a snow-filled storehouse. They maintain a humidity rate of more than 90%, with temperatures around freezing point. While temperatures in refrigerators can fluctuate and cause food cells to go bad over time, snow rooms enjoy stable temperatures and are not affected by light or dryness.

Since snow rooms can maintain and extend freshness, their produce tends to be crisper in texture, sweeter in taste and has a less earthy aroma.

Source: http://tempo.com.ph