This is actually pickled radish made from the extremely rare "Nerima Daikon."

Incidentally, "Nerima Daikon" doesn't simply refer to "radishes grown in Nerima," but rather to "a specific variety of radish."

In terms of shape, it's characterized by being "extremely long" compared to the common "Aokubi Daikon," with some reaching about 1 meter in length! Even if you buy it at a store, you'll wonder how you're going to get it home because of its size!

In terms of taste, it's described as having a "proper spiciness, yet a rich, savory flavor." This is clearly evident in the grated radish shown in the photo below. If you eat it as a condiment for "udon" or "soba" noodles, as shown in the photo below, you'll immediately realize, "Ah, this is different from ordinary radish." 　(Nihedon @ KesaranPasaran Lab)

How to enjoy "Nerima Daikon radish" !

"Nerima Daikon radish" is exceptionally delicious, but because it's "very long," producers need to "cultivate deep into the fields," and transportation is difficult, so unfortunately, the production volume is quite low.

The harvest season is around November, but due to the low production volume, it will be almost impossible to find by December.

However, local restaurants serve "dishes using Nerima Daikon" until around the end of the year, so try looking for restaurants in Nerima during this time.

A product that is relatively easy to obtain is "Nerima daikon takuan" (pickled daikon).

It has less spiciness and is rich in umami, making it a great side dish for rice, and it also pairs well with sake.

You can also finely chop it and mix it with natto (fermented soybeans), or use it as an ingredient in fried rice ? it's fun to think of all the different ways to use it!