April Breakfast: Introduction to the Monthly Menu♪

In the Edo period, daikon was an important vegetable supporting the population growth of Edo. Cultivation became widespread, and it was valued as a preserved food such as takuan pickles and dried daikon, making it an essential ingredient in the daily diet of common people and a measure against winter famine. Also, daikon was treasured as an "edible panacea," mainly eaten daily to promote digestion (relieving indigestion and hangovers), and for its antibacterial and anti-inflammatory effects (cough relief for colds).

It was very popular among common people as a "specialty product of Edo," and it is said that there were over 100 dishes.

In spring, to bring out the refreshing flavor of spring radish, rather than simmering for a long time like winter simmered radish, a short-time cooking method called "light simmering" was preferred.

 

You can also enjoy it deliciously with our homemade "Yuzu Shichimi" seasoning.