Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Kyoto
  7. Furofuki Dikon(Simmered Daikon Radish)

Furofuki Dikon(Simmered Daikon Radish) ｜ Our Regional Cuisines

  • Kyoto Prefecture

    Furofuki Dikon(Simmered Daikon Radish)

Furofuki Dikon(Simmered Daikon Radish)

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images

These images of local cuisine may not be downloaded.

  • Furofuki Dikon(Simmered Daikon Radish)

    Image provided by: The Kyoto Local Products Association

  • recipe image

    Image provided by: The Kyoto Local Products Association

  • Main lore areas

    Whole Kyoto Prefecture

  • Main ingredients used

    Shogoin Daikon

  • History/origin/related events

    Several varieties of daikon radish are enjoyed in Kyoto. Among them are the "Aomi Daikon" from Nakagyo Ward, "Karashi Daikon" from Kita Ward, and "Sawaga Daikon" from Maizuru City in the Chutan area. However, the most well-known is the Shogoin daikon. This radish's ancestor, "Miyashige Daikon," was cultivated from seeds brought from Owari during the Bunsei period (1818-1830). Farmers in the Shogoin area of Otagi County (now Shogoin, Sakyo Ward) selectively bred a round variety of Miyashige Daikon that became known as Shogoin Daikon. It is grown throughout the prefecture, in locations including Kyoto City, Kameoka City, Kumiyama Town, and Kyotango City in the Tango region. Shogoin Daikon, along with Aomi Daikon and Karashi Daikon, is recognized as a traditional Kyoto vegetable that has been cultivated in the city for generations.
    The flesh of Shogoin Daikon is dense yet soft, sweet, and devoid of bitterness. Known for its low tendency to fall apart when cooked, it boasts a smooth and viscous texture when simmered due to its high water content and low fiber content. "Furofuki Daikon" is a typical regional dish made with Shogoin Daikon.

  • Opportunities and times of eating habits

    Planting of Shogoin Daikon seeds starts in late August, with shipments beginning in mid-November through February of the following year. The peak shipping period lasts about two months from November, with mid-December considered the optimal season. During this time, a traditional event known as "Daiko taki" (Radish Burning) takes place at various temples around the prefecture. Worshippers enjoy a simmered dish of Shogoin Daikon as they pray for a year free of illness and calamity. "Furofuki Daikon" continues to be a winter delicacy enjoyed by people of all ages.
    "Furofuki Daikon" is still made at home and is enjoyed as a winter delicacy by all generations.

  • How to eat

    Shogoin daikon is mainly used in cooked dishes because it does not fall apart easily when cooked. It is also low in bitterness.
    It's prepared by simmering sliced Shogoin Daikon with kombu dashi in a pot until soft, often enhanced with white miso or yuzu miso for added flavor.

  • Efforts for Preservation and Succession

    This staple winter dish is enjoyed not only in ordinary households but is also served in high-end restaurants.
    Additionally, "Furofuki Daikon" appears on the lunch menu of elementary schools.

RECIPE

Ingredients (serves 4)

  • Daikon radish (thickly sliced and peeled) 4 slices, approx. 500g
  • Water 3 cups (approx. 120% of the weight of the daikon)
  • Kombu (kelp) 10g (approx. 2% of the weight of the daikon)
  • Light Soy Sauce 2 teaspoons (approx. 0.5% salt content of the weight of the daikon)
  • Dengaku miso 4 tablespoons (70g)
  • Finely sliced yuzu peel
  • Water that has been used to wash rice

How to cook

  • 1. Peel the daikon skin rather thickly to enhance the texture, then boil the daikon in the rice water until a bamboo skewer can easily pass through.

  • 2. Simmer the daikon from step 1 in water with kombu, adding light soy sauce, and season lightly (lighter than soup) until it becomes tender.

  • 3. Knead and heat the Tengaku miso, pour it on top of the radish from step 2. Lastly, garnish with yuzu peel strips.

provider : Recipe provided by: "Kyoto no kyodo ryori (Kyoto's Local Cuisine)" (co-authored by Hisako Iizuka, Sachiko Shigeno, and Minako Hori)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries