Moriguchi daikon (radish)

The root grows to be about one meter long, making this breed one of the longest among daikon (radish) varieties. As the deep sandy soil spreading in the basin of Nagara River was suitable for its cultivation, it began to be grown in the late 19th century in the Noritake, Sagiyama and Shima areas of today’s Gifu City. As a result of repeated efforts in cultivation and deep plowing, this variety of radish has come to have a long root measuring over one meter today. It is usually pickled in sake lees.
○ Main cultivation area
Gifu City, Kakamigahara City (former Kawashima Town)
○ Harvest period
December to January
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Marutaka Moriguchi-zuke Main shop
Noritakenaka, Gifu City

Address3-21-11 Noritakenaka, Gifu City[Map
Phone Number058-231-0677
Opening Hour8:00~18:00
HolidaySundays and national holidays
Parking Capacity3 cars
Access Approx. 25 minutes by car from Tokai-Hokuriku Expressway "Gifu-Kakamigahara IC"
Genuine taste matured over two years with the utmost care in cedar casks.
We produce it from freshly harvested Moriguchi radish, which is pickled twice in salt and four times in sake lees over two years. Through this painstaking process, the radish comes to have a gentle sweetness and crispy texture, exhibiting a glossy amber color. Use of a cedar cask enhances the final taste.
Service periodAll year round
Please call us to confirm.
<Messages from the Staff> Moriguchi zuke pickles has a mature taste developed over a long history. Try it!