It is said to have been born in the Shogoin area of Kyoto in the late Edo period and is one of Kyoto's representative traditional vegetables. The large, round fruit that contains plenty of water is soft but does not boil down, and is also slightly sweet. The texture is fine, so when dried, it becomes plump and bouncy. In addition, the moisture is removed to concentrate the umami, and the slightly elegant sweetness is rich. It tastes different from raw in one and two ways. In addition to soup and miso soup, it goes well with bacon, so it is also recommended to cook it with consommé. Please also try pickling honey. The finished radish syrup can also be enjoyed with soda or hot water.