🍲 Furofuki Daikon(Simmered Daikon Radish)

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.