When the Japanese speak about daikon radish, they remember the famous daikon from Nerima. This daikon, cut like oblong strips and dried, steamed or boiled for long storage, is called kiriboshi-daikon. People began to cultivate daikon in the Edo period (1603-1868 years). At that time the population of Edo has already exceeded one million people, and for the satisfaction of vegetable needs people had to develop the manufacture of daikon. To the middle of the Meyji period (1868-1912 years) in the process of expansion of the city area, the manufacturing of daikon has grown up quickly. It began to enter the market in a pickled and dry way. Then people began to pickle daikon in home conditions.

Sengiri-daikon is cut in oblong strips daikon. It keeps the natural taste. You can fry, pickle and boil it. In every kind daikon gives the sweet taste received from the sun.

Mushisen-daikon is a high quality daikon cut in strips and dried after steaming. It has dark yellow color. It is much sweeter than other types of kiriboshi-daikon and boil faster.

Yuzen-daikon is a high quality daikon cut in strips and dried after boiling. It is sweet and boils quickly.

Hanakiri-daikon is a fresh daikon, which is cut lengthways, dried on the sun and cut in thin plates.

Wariboshi-daikon is a fresh daikon, which is cut lengthways and dried in cold winter wind of the Setouti area.

Kiriboshi-daikon has the great maintenance of food fibers. Insoluble food fibers promote prevention of constipation and cancer of a thick gut, normalize condition of intestines and possess many other properties. Daikon also consists of amylase, (a digestive enzyme, which helps digestion, prevents heartburn and releases from weight in a stomach. Operates at loss of appetite. Daikon also consists of oxidize (a digestive enzyme) which neutralizes action of poison well. It prevents cancer, suppresses action of cancerogenic substances, which slightly burnt food has. There is an assumption that daikon is eaten with food, which consist of fiber (fresh fish, fried fish, meat), because it operates as antidote. This is the wisdom of ancient people. Thanks to drying in the sun, kiriboshi-daikon becomes sweeter and tastier and its nutritiousness increases. It contains more cilium than the fresh one. It also contains calcium, vitamins B1 and B2 and other nutritients. We need calcium to strengthen our teeth and bones and to maintain health. It calms nerves and helps with stabilization of mentality. The vitamins of daikon helps at hypertension and diseases of blood vessels.

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