The purpose of this research study is to examine the functionality of dried shredded Azaki daikon. To achieve this, we compared the free amino acid content of the boiled, raw-dried and boiled-dried forms between the Aokubi daikon and Azaki daikon. The boiling procedure decreased the glutamine, γ-aminobutyric acid and proline in both the Aokubi daikon and Azaki daikon; decreases in the γ-aminobutyric acid were especially notable. When comparing the raw-dried daikon to the boiled daikon, the total free amino acids of glutamine, γ-aminobutyric acid and proline, the levels in the boiled daikon were lower in both the Aokubi dried shredded daikon and the Azaki dried shredded daikon. The glutamine, γ-aminobutyric acid, arginine and glutamic acid contents were higher in the dried shredded Azaki daikon, and arginine content, in particular, was significantly higher. Our results indicated that the dried shredded daikon showed changes in glutamine, γ-aminobutyric acid, proline, and glutamic acid contents when processed by boiling. In addition, the dried shredded daikon using Azaki daikon, one of the traditional vegetables in the Aizu region, has a higher amount of amino acids, and is more responsible for its taste than the Aokubi daikon, and is anticipated to have amino acid-related functional effects.