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Protected local food

Wakayama Nunohiki Daikon

わかやま布引だいこん

A green-necked daikon radish from the sandy fields of Nunohiki and nearby districts in Wakayama city. It is evenly thick, with smooth, fine skin.

Key facts

Registered as a protected name
31 May 2021
Region
Kansai
Official name in Japanese
わかやま布引だいこん
Official area (in Japanese)
和歌山県和歌山市布引地区、内原地区、紀三井寺地区、毛見地区

Official page (in Japanese) (opens in a new tab)

Straight and smooth

Nunohiki daikon is an aokubi, or green-necked, daikon. It is about the same thickness from top to bottom, with few root hairs, shallow pores and fine, smooth skin. Market buyers rate it highly and pay well for it.

Soft, sandy soil

It grows in the Nunohiki, Uchihara, Kimiidera and Kemi districts of Wakayama city, Wakayama. The sandy soil is soft, airy and well drained, so the roots grow straight and get oxygen deep down. The Kinokawa River is close by, and there is plenty of groundwater for watering.

Managed together

Since 1999 the local farm co-op, JA Wakayama, has run the variety trials and set the harvest dates, so every grower ships at the right time.

Good to know

  • Kimiidera, the temple in the same area, is known for some of the earliest cherry blossoms in the Kansai region.
  • Wakayama city is about an hour from Osaka by train, and Wakayama Castle is near the station.

Questions travellers ask

When is it in season?

Daikon is a cool-season crop, at its best from late autumn through winter.

How is daikon eaten?

Grated with grilled fish, simmered in oden, or pickled. The top part is sweeter and the tip is more peppery.

Where it comes from

More protected foods from the same area

Crafts from the same area

Heritage stories from the same area

Sources

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