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▼ Special Events to Highlight Nerima Daikon
- Category:Event
Special restaurant dishes and harvest events celebrating Nerima daikon, a long white Japanese radish cultivated in Nerima Ward, Tokyo, are planned from the end of this month to mid-December, the harvest season for the radish.
Efforts are being made to promote the radish as a local specialty.
“The recent cold weather will probably yield a harvest of thick, long radishes,” a Nerima daikon producer said.
Nerima daikon is well suited for takuan pickles and boiled dishes. The variety has been cultivated in the Nerima region since the Edo period (1603-1867), but its production volume has decreased, as it takes time to harvest due to its length and shape.
The variety is also prone to diseases and is rarely available on the market nowadays.
The Nerima Ward Office entrusts Nerima daikon production to 18 farming households in the ward to pass down the vegetable to future generations. This season, about 14,000 Nerima daikon are expected to be harvested.
At the farm of Akira Watado, 82, in Heiwadai in the ward, about 20 Nerima daikon were harvested recently and offered as an ingredient for udon noodles boiled in miso broth at campus festivals of Nihon University College of Art and Musashi University early this month.
Yukio Fukazawa, 21, a member of the executive committee for the campus festival at the Nihon University College of Art, said, “Both students and the elderly are interested in Nerima daikon and enjoy eating them.”
Meals using Nerima daikon will be offered on menus at seven locations in the ward from the middle of this month, including a restaurant in the ward office.
On Nov. 19 and Nov. 20, about 1,800 Nerima daikon will also be sold at an agricultural festival of JA Tokyo Aoba, which will be held in Hikarigaoka Park in the ward. On Dec. 4, a competition is scheduled to be held around pulling up Nerima daikon.
“[Nerima daikon] are Nerima’s specialty. We hope people will try the daikon on this occasion and become more familiar with it,” an official at the ward office said.
Efforts are being made to promote the radish as a local specialty.
“The recent cold weather will probably yield a harvest of thick, long radishes,” a Nerima daikon producer said.
Nerima daikon is well suited for takuan pickles and boiled dishes. The variety has been cultivated in the Nerima region since the Edo period (1603-1867), but its production volume has decreased, as it takes time to harvest due to its length and shape.
The variety is also prone to diseases and is rarely available on the market nowadays.
The Nerima Ward Office entrusts Nerima daikon production to 18 farming households in the ward to pass down the vegetable to future generations. This season, about 14,000 Nerima daikon are expected to be harvested.
At the farm of Akira Watado, 82, in Heiwadai in the ward, about 20 Nerima daikon were harvested recently and offered as an ingredient for udon noodles boiled in miso broth at campus festivals of Nihon University College of Art and Musashi University early this month.
Yukio Fukazawa, 21, a member of the executive committee for the campus festival at the Nihon University College of Art, said, “Both students and the elderly are interested in Nerima daikon and enjoy eating them.”
Meals using Nerima daikon will be offered on menus at seven locations in the ward from the middle of this month, including a restaurant in the ward office.
On Nov. 19 and Nov. 20, about 1,800 Nerima daikon will also be sold at an agricultural festival of JA Tokyo Aoba, which will be held in Hikarigaoka Park in the ward. On Dec. 4, a competition is scheduled to be held around pulling up Nerima daikon.
“[Nerima daikon] are Nerima’s specialty. We hope people will try the daikon on this occasion and become more familiar with it,” an official at the ward office said.
- November 18, 2016
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