A Kyoto heirloom vegetable famous for its snow-white, dense, crunchy, tender and juicy core.  Distinguishable from other daikons by its round shape, shogoin daikon’s develops a special texture Japanese call shaki-shaki after pickling in a simple brine.  Yuzu flavored daikon tsukemono are one of the famous foods found in year-end oseichi boxes that make their way to the tables of Japanese households.  Lemon is now in season so today we use fragrant lemon!




Ibaraki, Japan

Choosing the Best Vegetable Knife

Choosing the best knife for cutting vegetables it is important to consider the size of the vegetable and the intended result.  In the case of shogoin daikon we want a thin slice that is easy to eat.  When whole the this daikon is very wide.  A knife that is tall across the blade yet thin and sharp will create the best result.  Nakiri and Kamagata usuba are designed for this type of job.  Nakiri is double bevelled and easiest to use for a beginner.  Kamagata usuba hails from the Kansai area of Japan (Kyoto Osaka Kobe).  Usuba is single side and offers greater precision as its blade is designed to lift away as you slice.  Because of this the slice will have a better texture or mouth feel.

Sakura NATUR Nakiri for vegetables
KAMA USUBA daikon knife

How to Choose Daikon

Choosing the best daikon can be a challenge for those unfamiliar with this special ingredient.  First step is to find a great farmer that is passionate about vegetables.  Farmers make great teachers as they know vegetables better than most.  Farmers markets like the Aoyama Farmers Market attract the best talents as chefs and gourmet customers in cities want quality.  At the market stall look for daikon with a nice clean shape then pick it up.  It should feel heavy with a firm feel.  It doesn’t have to look perfect as we will remove the peel. 

Support Our Farmers

Shogoin Daikon ….. Yamakinu Petite Farm (Ibaraki)

Wild Flower Honey ….. Ome (Ome Farm)

Lemon ….. Kumamoto (Mitsui Natural Garden)

Sea Salt ….. Echizen 

Kombu ….. Rishiri Island / Rausu / Hidaka  Hokkaido 

Kyoto heirloom vegetables are known as Kyoyasai 

Shogoin Daikon is revered for its snow-white core

Texture is crunchy, tender and juicy

Serving Shogoin Daikon Pickles

In Japan pickles are called tsukemono つけもの and most often accompany the closing course of a meal.  Steamed rice, miso soup and pickles are the classic ending to a meal both at home and in kaiseki restaurants.  Pickles offer unique flavors and pickles that can be subtle or intense, depending on the flavoring and fermentation.  Our shogoin daikon pickles recipe has a very short brine time with fresh citrus flavors and crunchy textures.  Serve Japanese style with steamed rice and soup for a classical meal.  French bistros often place a bottle of gherkins on the table at the beginning of the meal and you could certainly do the same to add a fun element to the meal.  Simple lunches like sandwich and soup would also go well with Shogoin Daikon pickles.  Enjoy!