Products My Name Is Yushima Daikon and I Am from Yushima

Did you know that difficult-to-find daikon radish is grown in Kamiamakusa? It is called "Yushima Daikon." Yushima Daikon is grown on Yushima located almost in the center of the Ariake Sea sandwiched between the Amakusa Islands and the Shimabara Peninsula. It is said that rebel forces held a meeting to determine their strategy on Yushima at the time of the Shimabara-Amakusa Rebellion. Therefore, you may have heard Yushima being called Dango (Meeting) Island.

This Yushima Daikon grown on Yushima is characterized by its freshness, high sweetness and sturdy shape. It is about twice the size of regular daikon radishes! This daikon radish exposed to the coldness of winter has a great "pear-like" taste with no sharpness. It is perfect served raw in salads or boiled in dishes such as daikon radish steak and furofuki daikon (boiled daikon radish eaten hot with miso). The secret of its tastiness which will greatly exceed (NANAME-UE) your expectations lies in its cultivation environment! Yushima is a small remote island with an area of 0.52 km2, a circumference of approximately 4 km and an altitude of 100 m. The flatland at the summit has an environment ideal for freely growing daikon radish because of the strong wind gusts and fertile and soft soil.

The number of farmers cultivating Yushima Daikon has been declining in recent years. That has led to the amount in circulation being small. Therefore, it sells out quickly even at local product stores. This rare Yushima Daikon is shipped from around the middle of December to the middle of February the following year. If you see it, please give it a try.