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Raphanus sativus var. longipinnatus
Also called Cultivated Radish, Garden Radish, Radish, Wild Radish
The Sakurajima radish is a giant cultivar of the Japanese radish, the largest radish variety in the world, grown from late summer seeding to a winter harvest. Success depends on feeding it well in deep, loose soil, traditionally volcanic-ash soil.
The Sakurajima radish or Sakurajima daikon (Japanese: 桜島大根, Sakurajima daikon) is a special cultivar of the Japanese radish named for its original place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture. It is the largest radish variety in the world. Its regular weight is about 6 kilograms (13 lb), although large ones can be as much as 27 kg (60 lb). It can grow as large as 50 cm (20 in) in diameter. It is also sometimes known in Japanese as shimadekon (しまでこん, "island daikon").
The three varieties are early, middle, and late, but the most commonly encountered form is the late. The seeding period is from last August to first September and the harvest season is from December to February. To reach full size, special care needs to be taken with the region's volcanic-ash soil.
Sakurajima radish has a fine texture and is low in fiber. It is sweeter than other varieties of Japanese radish. In Japanese cuisine, it is typically prepared by simmering to produce dishes such as furofuki daikon. Kiriboshi daikon and tsukemono are popular prepared foods which also employ the radish. The large size of tsukemono, senmaizuke, is sold in souvenir shops in Kagoshima.
Text excerpted from the Wikipedia article Sakurajima radish by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
