It is said to have originated in the Shogoin area of Kyoto in the late Edo period and is one of Kyoto's representative traditional vegetables. The large, round fruit is packed with moisture, and despite being soft, it doesn't fall apart when boiled and is slightly sweet. The meat has a fine texture, so when dried, it becomes plump and springy. Also, as the moisture escapes, the umami is concentrated, adding depth to the slightly refined sweetness. It has a taste completely different from raw taste. Besides soups and miso soups, it pairs well with bacon, so it's also recommended to simmer it together with consommé. Honey-pickled items are also a good choice. With the finished daikon syrup, you can enjoy it with soda or hot water. For dried Shogoin daikon for commercial use, please visit the Agriture Co., Ltd. website. https://agriture.jp/product/daikon/