京都府·特産品
Kyoyasai (Shogoin Daikon)
A perfectly round radish, simmered until tender in dashi broth. When you pierce it with chopsticks, it breaks apart easily, and it is so soft that it practically melts in your mouth. Unlike ordinary radishes, Shogoin Daikon is characterized by its round shape and large size. They typically measure 15–20 cm in diameter, with some weighing as much as 3–4 kg. Legend has it that during the Bunsei era (1816–18_30), farmers around the Shogoin area in Kyoto received radishes from Owari that had been offered to Konkaikomyoji Temple; by continuing to grow and harvest seeds from these, the radish evolved into its current round form. This Kyoto vegetable becomes much sweeter when simmered while remaining resistant to falling apart. It can also be thinly sliced to make Senmaizuke, where you can enjoy a crisp texture. It is a dish that allows you to savor the essence of winter in Kyoto.
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