1. TOP>
  2. Daikon radish

Print

  • Major Food

Hokkaido's cool climate gives rise to the characteristically sweet and crispy taste

Hokkaido-grown daikon radish accounts for about a 14% share of Japan’s domestic market. In Japan, daikon radish sold in markets from summer to fall is mostly from Hokkaido. This is because most other prefectures avoid cultivating daikon radish in summer time as it prefers a temperature of around 20 degrees Celsius and tends not to do well in heat. Moreover, some areas in southern Hokkaido even offer yukinoshita daikon, which are daikon radish preserved in snow following harvest, making them available even until spring time.
As daikon radish has a long history and large production volume, it comes in a wide range of varieties throughout Japan. Aokubi daikon radish which as a green portion above the soil is one variety grown in large quantities in Hokkaido. It has a characteristically sweet flavor and soft, watery taste.

Map

The main cultivation period is between March and October, while harvest is in May for greenhouse grown crops, and starting July for outdoor-grown crops. Daikon radish is in season from June to October.

Hokkaido's cool climate gives rise to the characteristically sweet and crispy taste

Hokkaido-grown daikon radish accounts for about a 14% share of Japan’s domestic market. In Japan, daikon radish sold in markets from summer to fall is mostly from Hokkaido. This is because most other prefectures avoid cultivating daikon radish in summer time as it prefers a temperature of around 20 degrees Celsius and tends not to do well in heat. Moreover, some areas in southern Hokkaido even offer yukinoshita daikon, which are daikon radish preserved in snow following harvest, making them available even until spring time.
As daikon radish has a long history and large production volume, it comes in a wide range of varieties throughout Japan. Aokubi daikon radish which as a green portion above the soil is one variety grown in large quantities in Hokkaido. It has a characteristically sweet flavor and soft, watery taste.

Seasons

The main cultivation period is between March and October, while harvest is in May for greenhouse grown crops, and starting July for outdoor-grown crops. Daikon radish is in season from June to October.

1 2 3 4 5 6 7 8 9 10 11 12
         

•Seasons

Processed Foods

Daikon radish can be eaten as dried radish strips, a traditional dried vegetable dish, as well as can be used in a variety of pickled dishes. Daikon radish has a wide usage such as in Hokkaido's famous local delicacy nishin zuke, or in fermented rice that includes pickled fish and daikon radish, thereby serving an indispensable role in Japanese cuisine.
RECIPE 01 RECIPE 02 RECIPE 03 CONTACT