神奈川県·特産品
Miura Daikon
Heavy and thick, it has an impressive appearance as large as an adult's arm. When simmered, it becomes so soft that the edges melt away, releasing a profound sweetness. Miura Daikon is a representative vegetable of winter on the peninsula. Miura Daikon was created through the crossbreeding and improvement of the Nezumi Daikon and Nerima Daikon lineages, and was formally named in 1925 (Taisho 14). It is a large-sized Hakushuku radish, measuring 50–60 cm in length and weighing 2–3 kg, characterized by its dense flesh that holds its shape well during simmering. Due to damage from typhoons, cultivation has shifted toward Aokubi Daikon, and today, its planting area has become very small. Its true value is best realized when prepared as oden or buri-daikon (simmered radish with yellowtail). It is now a precious winter delicacy.
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