Shizuoka's food cultureKnow

Dried radish is a winter tradition at the western foot of Hakone.
The western foot of Hakone is a region of volcanic ash that is suitable for cultivation, and has long been a production area for daikon radish. Takuan, a processed radish, was also used by the military as a preserved food and side dish. In winter, daikon radish pickled in takuan is dried everywhere.
From late November to early December, you can see large daikon radish being dried for pickled pickled radish. The white daikon radish stands out against the blue winter sky, and many photography enthusiasts come here to take photos with Mt. Fuji in the background.

[Contact]
Mishima City Agricultural Administration Division
055-983-2652