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Gensuke-daikon (Daikon radish)


Gensuke-daikon is certified as a Kaga Vegetable. It is characterized by its soft flesh and beautiful surface. As it does not fall apart easily while cooking, it is best for nimono dishes such as furofuki (simmered daikon with miso) or buri-daikon (simmered Japanese amberjack and daikon). It is a crucial ingredient for Kanazawa Oden (dish of many stewed ingredients). On the other hand, aokubi-sobutori-daikon varieties such as osaki-daikon and others cultivated in the prefecture are succulent and do not take long to cook all the way through. They are versatile, and can be used for various dishes.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Shika Town, Hakui City, Kahoku City, reclaimed land in the Kahoku-gata lagoon, Kanazawa City, Hakusan City, Komatsu City, Kaga City
Yield/Delivery amount 274 tons
Appearance Gensuke-daikon is stocky (short and thick) and a beautiful white. Aokubi-sobutori-daikon is green at the shoulder part and the rest is white.
Size Approx. 800-1,200 grams
Raw/Cooked Raw
Serving suggestions Simmered, stir-fried, salad
Type of dish Japanese/ Western/ Chinese


Vegetables simmered in soy sauce-based broth

Radish stuffed with minced meat and pumpkin sauce

Dried vegetables