Development of new cultivar of local pungent radish "Izumo Orochi Daikon" based on regional genetic resources and contribution to regional agriculture and gastronomy
Izumo Orochi Daikon, 'Susa-no-o' is newly developed local pungent radish bred from the wild genetic resources in Izumo region of Shimane prefecture where the mythology of the ancient Japan is still alive. Following the traditional eating habit of regional people, this condiment vegetable was bred in our laboratory using Japanese wild radish (Raphanus sativus L. f. raphanistroides Makino) around the local lake Shinji-ko. Its distinctive fibrous root appearance and stimulating pungent taste remind us of the horrible eight-headed Yamata-no-Orochi, the huge serpent in the most famous myths in Izumo region. The way of its usage, the breeding material and the name of the cultivar are all originated from this Izumo region in where myths, legends and modern life are co-existing. The registered seeds are produced at the university experimental farm, and provided for the regional commercial farmers and home gardeners. Because of its strong pungency due to the high isothiocyanate content with umami taste of rich free amino acids, the Izumo Orochi Daikon favorers are gradually increasing. Besides the traditional usage way as a spicy condiment for Japanese dishes, creative recipes have been developed by professional cooks and several tasting parties of Izumo Orochi Daikon course were held in our district. Recently, it is recognized as the most famous pungent radish of Shimane prefecture. We notice they are sold at the farmer's markets and also the dishes of them are served at some regional restaurants. The new pungent radish, Izumo Orochi Daikon; 'Susa-no-o' developed from regional genetic resources began to contribute to the regional agriculture and the food culture in Japan.
Kobayashi, N., Masukawa, T., Kadowaki, M., Nakatsuka, A. and Ban, T. (2020). Development of new cultivar of local pungent radish "Izumo Orochi Daikon" based on regional genetic resources and contribution to regional agriculture and gastronomy. Acta Hortic. 1267, 51-54
local cultivar, breeding, pungency, isothiocyanate, antioxidative property, umami, Japanese food, Izumo region