Okuhida Yamanomura Dried Daikon (Gifu): season, origin and where to buy

Seasonal calendar

Drying begins between late December and late January and takes about a month; the finished product ships from around late February.

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

Okuhida Yamanomura Kanboshi Daikon is a dried daikon (radish) produced in a remote Yamanomura District from the old times as a staple food during winter. It has light brown color and has unique sweetness. The texture is crunchy when it is stewed.

Link with the production area

Yamanomura District is in a heavy snowfall zone located approximately 1,000m altitude in the foot of the Hida Mountains. The severeness of cold weather, which often becomes below -20 Co in winter, is necessary for the production as radish needs to be dried for more than a month with cold wind. Yamanomura District is covered with 2 meter thick of snow during winter. This condition prevents the attachment of dirt while drying in cold wind - suitable environment to produce high quality dried radish. Also, the traditional hand work production method has been inherited until today.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s48.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.

Find on furusato nozei (opens in a new tab)

These links go to Japanese-language shops; check whether they ship overseas.

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FAQ

A winter staple from the Yamanomura district of Hida City, Gifu Prefecture, made by drying thick rounds of daikon radish in cold mountain wind for more than a month at about 1,000 m above sea level. The amber slices develop a distinctive sweetness and a crunchy bite when simmered.

Okuhida Yamanomura Dried Daikon is produced in Yamanomura District, Kamioka Town, Hida City, Gifu Prefecture.

Okuhida Yamanomura Dried Daikon is in season (harvested or shipped) in Feb–Mar. Drying begins between late December and late January and takes about a month; the finished product ships from around late February.

Look for it via furusato nozei (hometown tax donation). Check the GI mark and the place of origin before you buy.

Okuhida Yamanomura Dried Daikon was registered as a Geographical Indication on November 10, 2017 (Registration No. 48). The registered producer group is Suzushiro Group.