Matsudate Shibori Daikon Radish (Akita): season, origin and where to buy

Seasonal calendar

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

Matsudate Shibori Daikon is a native daikon (radish) which has been traditionally cultivated in Matsudate District. It is large and has rounded cuneiform shape. The flesh is firm with high storage stability. The squeezed juice is used for various cooking purposes such as a seasoning and sauce etc. The strong pungency but also sweetness can be both enjoyed as it contains high level of sucrose. Matsudate Shibori Daikon is traded at a higher price than regular radishes due to its distinctive flavor.

Link with the production area

Surrounded by mountains, the production area has microthermal climate and wide temperature difference between day and night. The area is suitable for the production of Matsudate Shibori Daikon since the radish is sensitive to heat and increases the flavor when daily temperature gap is wide. Matsudate Shibori Daikon has been cultivated as a commercial crop of winter for more than 100 years in the production area. The variety that is resistant to cold, freeze and crack during cultivation has been selected.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s60.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

We have not found a reliable online or furusato nozei listing yet. Ask local farm stands or the producer group.

FAQ

An heirloom pungent daikon passed down in the Matsudate district of Hachimantai, Kazuno City, Akita Prefecture. Wedge-shaped with a slightly rounded form, it is large for a pungent radish. Its strong heat comes with sweetness, and the squeezed juice is used as a condiment or dipping sauce.

Matsudate Shibori Daikon Radish is produced in Matsudate District, Hachimantai, Kazuno City, Akita Prefecture.

Matsudate Shibori Daikon Radish is in season (harvested or shipped) in Oct–Nov.

We have not confirmed a reliable online or furusato nozei listing. Local farm stands or the producer group are your best bet.

Matsudate Shibori Daikon Radish was registered as a Geographical Indication on April 9, 2018 (Registration No. 60). The registered producer group is Matsudate Shibori Daikon Cultivation Cooperative.