Daikon

daikon

Aomori daikon benefits from the distinct seasonal climate between spring and fall as well as the terrain. Daikon claims the largest crop acreage and product shipment by weight in the prefecture, ranking third in production in the nation. With the introduction of pre-cooling systems and efficient expressways, produce can be shipped as far as the Kyushu region in southern Japan.
Generally, in Japan, daikon sees the height of the season in fall and winter. However, in Aomori, summer production benefiting from the cooler climate dominates the market, with the majority being shipped between May and November.
The high quality of Aomori daikon is maintained through elaborate selection of cultivars and styles of cultivation as well as by utilizing the terrain according to the season. In spring, tunnel cultivation prevents slow-downs in growth that can be caused by low temperatures, while in summer, daikon grows in fields in higher elevation where it stays cool.

Daikon is a widely used ingredient in local cuisine throughout Aomori, especially in winter nabe (hotpots) such as “Jappajiru” and “Kenoshiru”.
Filled with nutritional fibers, daikon is a good source of digestive enzyme diastase and vitamin C.

Daikon
Daikon

Distribution Season

in season

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

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Local Dishes Using Daikon

kenoshiru

Kenoshiru

Kenoshiru is one of the many country-style dishes originally from the Tsugaru region in Aomori prefecture. A nutritious soup dish, kenoshiru uses a variety of ingredients.

Jappajiru

Jappajiru

Jappajiru is highly nutritious as it uses the entire fish with vegetables such as daikon and green onion. In the winter, it is an essential local dish in the Tsugaru region.


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