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{{taxobox
{{Taxobox
|name = Sakurajima daikon
|name = Sakurajima radish
|image = Sakurajima_daikon.jpg
|image = Sakurajima_daikon.jpg
|image_caption = A pile of daikon radishes.
|image_caption = A selection of Sakurajima radishes.
|regnum = [[Plantae]]
|regnum = [[Plantae]]
|unranked_divisio = [[Angiosperms]]
|unranked_divisio = [[Angiosperms]]
Line 10: Line 10:
|familia = [[Brassicaceae]]
|familia = [[Brassicaceae]]
|genus = ''[[Raphanus]]''
|genus = ''[[Raphanus]]''
|species = ''[[Radish|R. sativus]]''
|species = ''[[Radish|sativus]]''
|varietas = ''acanthiformis''{{refn|[[Takenoshin Nakai|Nakai]].<ref>Huang Tseng-chieng &&nbsp;al. [http://tai2.ntu.edu.tw/ebook/ebookpage.php?volume=6&book=Fl.%20Taiwan&page=58 ''Flora of Taiwan'', Vol.&nbsp;VI, p.&nbsp;58]. Epoch Publishing (Taipei), 1979. {{in lang|en}}&nbsp;&&nbsp;{{in lang|zh}}</ref>}}<br>''hortensis''<ref>[[Tomitaro Makino|Makino]].</ref><br>''longipinnatus''<ref>[[Liberty Hyde Bailey|L.H. Bailey]].</ref>
|variety = '''''R. sativus'' var. ''longipinnatus'''''
|trinomial = ''Raphanus sativus'' var. ''longipinnatus''<ref>{{cite web|url=http://www.plantnames.unimelb.edu.au/new/Raphanus.html|title= Sorting Raphanus names|publisher= MULTILINGUAL MULTISCRIPT PLANT NAME DATABASE}}</ref>
|trinomial = {{nowrap|''Raphanus sativus'' var. ''hortensis''}} {{nowrap|f. ''gigantissimus''}}
|trinomial_authority =
|trinomial_authority = [[Tomitaro Makino|Makino]]
|synonyms =
⚫
|}}
{{nowrap|[[species:Raphanus acanthiformis var. gigantissimus|''R. acanthiformis'' var. ''gigantissimus'']]}}<br/><small>[[Takenoshin Nakai|Nakai]]</small>
⚫
}}


{{nihongo|'''Sakurajima daikon'''|桜島大根}} is one of the local products of [[Kagoshima Prefecture]], Japan. It is the biggest [[daikon]] variety in the world and [[Guinness World Records |the Guinness Book of Records]] has confirmed that. Its regular weight is about 6 kilograms although big ones can be as much as {{convert|45|kg|lb|abbr=on}}. It grows as large as {{convert|50|cm|in|abbr=on}} in diameter.<ref>{{cite book|title=The New official guide: Japan|publisher= Japan National Tourist Organization |page=837|year=1975|issn=0077-8591|url=http://books.google.com/books?cd=14&num=100&hl=ja&id=IU4lAAAAMAAJ&pg=PT287&dq=daikon&q=daikon}}</ref> It is grown on [[Sakurajima]] so it was named Sakurajima daikon. The people there also call it ''shimadekon'' (island daikon).
The '''Sakurajima radish''' or '''Sakurajima daikon''' ({{lang-ja|{{linktext|桜島大根}}}}, ''Sakurajima [[daikon]]'') is a special [[cultivar]] of the [[Japanese radish]] named for its original place of cultivation, the former island of [[Sakurajima]] in [[Japan]]'s [[Kagoshima Prefecture]]. It is the biggest [[radish]] variety in the world.<ref>''[[Guinness World Records]]''.{{citation needed|date=June 2014}}</ref> Its regular weight is about {{convert|6|kg|lb|sp=us}}, although big ones can be as much as {{convert|27|kg|lb|sigfig=1|abbr=on}}. It grows as large as {{convert|50|cm|in|abbr=on}} in diameter.<ref>{{cite journal|title=The New official guide: Japan|journal= Japan: New Official Guide Book |publisher= Japan National Tourist Organization |page=837|year=1975|issn=0077-8591|url=https://books.google.com/books?id=IU4lAAAAMAAJ&q=daikon&pg=PT287}}</ref> It is also sometimes known in Japanese as ''shimadekon'' ({{lang|ja|{{linktext|しまでこん}}}}, "island daikon").


There are three kinds of varieties, early, middle and late, but most are the last.<ref>{{cite book|url=http://books.google.com/books?id=V4vEqPTwAPQC&pg=PA20&dq=sakurajima&hl=en#v=onepage&q=sakurajima&f=false|page=20|title=Useful Plants of Japan - Described and Illustrated |publisher= READ BOOKS|year= 2008 |isbn= 1408639521}}</ref> The seeding period is from last August to first September and the harvest season is from December to February. In order to grow it big, care needs to be taken with the volcanic ash soils.
The three varieties are early, middle, and late, but the most commonly encountered form is the late.<ref>{{cite book|url=https://books.google.com/books?id=V4vEqPTwAPQC&q=sakurajima&pg=PA20|page=20|title=Useful Plants of Japan - Described and Illustrated |publisher= READ BOOKS|year= 2008 |isbn= 978-1-4086-3952-8}}</ref> The seeding period is from last August to first September and the harvest season is from December to February. To reach full size, special care needs to be taken with the region's volcanic-ash soil.

==Names==
In English, the Sakurajima radish is also sometimes known as the Sakurajima island giant radish, giant daikon, or jumbo daikon.<ref>Porcher, Michel. ''Multilingual Multiscript Plant Name Database''. "[http://www.plantnames.unimelb.edu.au/Sorting/Raphanus.html Sorting Raphanus names]". University of Melbourne ([[Melbourne, Australia|Melbourne]]), 1995 (created) & 2010 (last modified). Accessed 22 Jun 2014.</ref>


==Uses==
==Uses==
Sakurajima daikon has a fine texture and is low in fiber. It is sweeter than the other daikon varieties. The typical cooking style is simmering such as ''[[furofuki daikon]]''.<ref>{{cite web|url=http://www.kikkoman.co.jp/homecook/search/recipe.php?numb=00002208|title=Furofukidaikon (ふろふき大根)|publisher=Kikkoman|language=Japanese}}</ref> Also as preserved foods, ''[[:ja:切り干し大根|kiriboshi daikon]]'' and ''[[tsukemono]]'' are famous. The big size of ''tsukemono'', ''[[:ja:千枚漬け|senmaizuke]]'' is sold in souvenir shops in Kagoshima.
Sakurajima radish has a fine texture and is low in fiber. It is sweeter than other varieties of Japanese radish. In [[Japanese cuisine]], it is typically prepared by simmering to produce dishes such as ''[[furofuki daikon]]''.<ref>{{cite web|url=http://www.kikkoman.co.jp/homecook/search/recipe.php?numb=00002208|title=Furofukidaikon (ふろふき大根)|publisher=Kikkoman|language=Japanese}}</ref> ''[[Kiriboshi daikon]]'' and ''[[tsukemono]]'' are popular prepared foods which also employ the radish. The large size of ''tsukemono'', ''[[senmaizuke]]'', is sold in souvenir shops in [[Kagoshima]].


==History==
==History==
There are three theories about its development.
Three theories are given about its development:


# The origin from ''[[hōryō daikon]]'' in [[Aichi Prefecture]].
# An origin from an original wild daikon in Sakurajima
# The origin from original wild daikon in Sakurajima.
# An origin from ''[[hōryō daikon]]'' in [[Aichi Prefecture]]
# The origin from ''[[kokubu daikon]]'' (''[[hamanoichi daikon]]'').
# An origin from ''[[kokubu daikon]]'' (''[[hamanoichi daikon]]'')


A piece of paper in 1804 about Sakurajima daikon is brought down in Kagoshima, so it is sure that has been cultured before then at least. The main production was north-west of Sakurajima but it was moved to the north later. About 1200 farm houses had about 200ha of growing area in sum total in the high season. Sakurajima daikon was one of the precious commercial crops, because Sakurajima’s fields are not good for rice cropping, so it was shipped out to Kagoshima city. Also, in every harvest season, the market called ''toikae'' (means exchange in [[Japanese dialects#Satsugū dialect|Kagoshima dialect]]) was held in [[Kajiki]] (now part of [[Aira District, Kagoshima |Aira District]]) and people traded Sakurajima daikon with straw.
An 1804 mention of Kagoshima in reference to the giant Sakurajima radish shows it was cultured before then at least. The main production was north-west of Sakurajima, but it was moved to the north later. About 1200 farm houses had about {{convert|200|ha|sp=us}} of growing area in total in the high season. Sakurajima radish is one of the most precious local commercial crops. Also, in every harvest season, the ''toikae'' ([[Kagoshima dialect]] for "market") was held in [[Kajiki, Kagoshima|Kajiki]] (now part of [[Aira District, Kagoshima|Aira District]]) and people traded Sakurajima radishes with straw. However, the main crop was shifted to [[satsuma (fruit)|satsuma]] (''mikan'') from Sakurajima radishes, because the area of Sakurajima suffered so much damage from a [[Sakurajima#1914 eruption|1914 eruption]] of the nearby volcano, decreasing the growing area to about {{convert|30|ha|sp=us}} by 1955. Furthermore, its growing area was decreased to about {{convert|1.5|ha|sp=us}} owing to ashfall between then and 2001.

However, the main crop was shifted to [[satsuma (fruit)|satsuma]] (''mikan'') from Sakurajima daikon, because the area of Sakurajima suffered big damage in [[Sakurajima#1914 eruption |the 1914 eruption]], and its growing area was decreased to about 30ha in 1955. Furthermore, its growing area was decreased to about 1.5ha for frequently ash falls from then to 2001.


The main growing districts of now are the suburbs of Kagoshima city and [[Kirishima, Kagoshima|Kirishima]] city. Because of fewer eruptions recently, the growing area has been extended.
The main growing districts of now are the suburbs of Kagoshima city and [[Kirishima, Kagoshima|Kirishima]] city. Because of fewer eruptions recently, the growing area has been extended.


==References==
==References==
{{reflist}}
{{Reflist|2}}

{{refbegin}}
{{refbegin}}
*今村知子　『かごしま文庫51　鹿児島の料理』　春苑堂出版、1999年、ISBN 4-915093-58-1 {{ja icon}}
*今村知子　『かごしま文庫51　鹿児島の料理』　春苑堂出版、1999年、{{ISBN|4-915093-58-1}} {{in lang|ja}}
*串間俊文　『かごしま文庫26　鹿児島の園芸植物』　春苑堂出版、1995年、ISBN 4-915093-33-6 {{ja icon}}
*串間俊文　『かごしま文庫26　鹿児島の園芸植物』　春苑堂出版、1995年、{{ISBN|4-915093-33-6}} {{in lang|ja}}
*橋村健一　『かごしま文庫13　桜島大噴火』　春苑堂出版、1994年、ISBN 4-915093-19-0 {{ja icon}}
*橋村健一　『かごしま文庫13　桜島大噴火』　春苑堂出版、1994年、{{ISBN|4-915093-19-0}} {{in lang|ja}}
{{refend}}
{{refend}}


==External links==
==External links==
*[http://www.ks-ja.or.jp/jagk/ JA Green Kagoshima]
*[http://ja-kagoshimamirai.or.jp/tokusan/sakurajimadaikon JA Kagoshima Mirai Specialty products Sakurajima radish]


{{Taxonbar|from1=Q7403208|from2=Q29048461}}
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[[Category:Brassicaceae]]
{{Japanese food and drink}}

⚫
[[Category:Asian radishes]]
[[Category:Root vegetables]]
[[Category:Root vegetables]]
[[Category:Japanese cuisine terms]]
[[Category:Japanese cuisine terms]]

[[ja:桜島大根]]

Latest revision as of 09:57, 3 December 2022

Sakurajima radish
A selection of Sakurajima radishes.
Scientific classification
Kingdom:
Plantae
(unranked):
Angiosperms
(unranked):
Eudicots
(unranked):
Rosids
Order:
Brassicales
Family:
Brassicaceae
Genus:
Raphanus
Species:
sativus
Variety:
acanthiformis[2]
hortensis[3]
longipinnatus[4]
Trinomial name
Raphanus sativus var. hortensis f. gigantissimus
Synonyms

R. acanthiformis var. gigantissimus
Nakai

The Sakurajima radish or Sakurajima daikon (Japanese: 桜島大根, Sakurajima daikon) is a special cultivar of the Japanese radish named for its original place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture. It is the biggest radish variety in the world.[5] Its regular weight is about 6 kilograms (13 lb), although big ones can be as much as 27 kg (60 lb). It grows as large as 50 cm (20 in) in diameter.[6] It is also sometimes known in Japanese as shimadekon (しまでこん, "island daikon").

The three varieties are early, middle, and late, but the most commonly encountered form is the late.[7] The seeding period is from last August to first September and the harvest season is from December to February. To reach full size, special care needs to be taken with the region's volcanic-ash soil.

Names[edit]

In English, the Sakurajima radish is also sometimes known as the Sakurajima island giant radish, giant daikon, or jumbo daikon.[8]

Uses[edit]

Sakurajima radish has a fine texture and is low in fiber. It is sweeter than other varieties of Japanese radish. In Japanese cuisine, it is typically prepared by simmering to produce dishes such as furofuki daikon.[9] Kiriboshi daikon and tsukemono are popular prepared foods which also employ the radish. The large size of tsukemono, senmaizuke, is sold in souvenir shops in Kagoshima.

History[edit]

Three theories are given about its development:

  1. An origin from an original wild daikon in Sakurajima
  2. An origin from hōryō daikon in Aichi Prefecture
  3. An origin from kokubu daikon (hamanoichi daikon)

An 1804 mention of Kagoshima in reference to the giant Sakurajima radish shows it was cultured before then at least. The main production was north-west of Sakurajima, but it was moved to the north later. About 1200 farm houses had about 200 hectares (490 acres) of growing area in total in the high season. Sakurajima radish is one of the most precious local commercial crops. Also, in every harvest season, the toikae (Kagoshima dialect for "market") was held in Kajiki (now part of Aira District) and people traded Sakurajima radishes with straw. However, the main crop was shifted to satsuma (mikan) from Sakurajima radishes, because the area of Sakurajima suffered so much damage from a 1914 eruption of the nearby volcano, decreasing the growing area to about 30 hectares (74 acres) by 1955. Furthermore, its growing area was decreased to about 1.5 hectares (3.7 acres) owing to ashfall between then and 2001.

The main growing districts of now are the suburbs of Kagoshima city and Kirishima city. Because of fewer eruptions recently, the growing area has been extended.

References[edit]

  1. ^ Huang Tseng-chieng & al. Flora of Taiwan, Vol. VI, p. 58. Epoch Publishing (Taipei), 1979. (in English) & (in Chinese)
  2. ^ Nakai.[1]
  3. ^ Makino.
  4. ^ L.H. Bailey.
  5. ^ Guinness World Records.[citation needed]
  6. ^ "The New official guide: Japan". Japan: New Official Guide Book. Japan National Tourist Organization: 837. 1975. ISSN 0077-8591.
  7. ^ Useful Plants of Japan - Described and Illustrated. READ BOOKS. 2008. p. 20. ISBN 978-1-4086-3952-8.
  8. ^ Porcher, Michel. Multilingual Multiscript Plant Name Database. "Sorting Raphanus names". University of Melbourne (Melbourne), 1995 (created) & 2010 (last modified). Accessed 22 Jun 2014.
  9. ^ "Furofukidaikon (ふろふき大根)" (in Japanese). Kikkoman.
  • 今村知子　『かごしま文庫51　鹿児島の料理』　春苑堂出版、1999年、ISBN 4-915093-58-1 (in Japanese)
  • 串間俊文　『かごしま文庫26　鹿児島の園芸植物』　春苑堂出版、1995年、ISBN 4-915093-33-6 (in Japanese)
  • 橋村健一　『かごしま文庫13　桜島大噴火』　春苑堂出版、1994年、ISBN 4-915093-19-0 (in Japanese)

External links[edit]

Retrieved from "https://en.wikipedia.org/w/index.php?title=Sakurajima_radish&oldid=1125309945"