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96. RaphanUS sativus, L., var., Jap. Otafuku-daikjn,
Kamcido-daikon ; a variety of raddish (93). The special place
called Kameido in the district Minamikatsiishika^ Musashi province,
produces the best quality, whence the name is derived. It
consists of three varieties, early, middle, and lute. The middle
variety which is taken up about the month of May has a root
about IJfts. long and \\ inches in diameters and it is
greenish
at the top where the leaves come out. It is
superior in taste,
an.l
eaten raw, boiled, or preserved
in salt.
96. b. Raphanus sativus, ., var., Jap. Hosone-daikon ;
a slender kind of liuphanus sativus, Z., (93), being
a foot in
length with a diameter of about \ inch. This is well sown at any
time, affording fresh vegetable at any time in the year, whence
it is called Toki-sJiiradsu (non aware of time). It is also called
Otafnku, but is quite different from that grown
in Kameido of
the same name (96). It is
good to eat raw, boiled, or preserved
in salt.
97. RaphanUS sativus, Z., var., Jap. Ji-daikon or
Tokun-daikon ; a variety of raddish (93), being club-shapsd
thick at lower end and about a foot long. It is
good to eat
boiled.
98. RaphanUS sativus, L., var., Jap. Miyashigs-daikjn,
Oivari-daikon ; a variety of raddish (93). This is specially
produced in Miyashige, district Nishikasugai, province Owari.
It is thick at the top tapering towards the tip without a tap-root,
and about IJfts. in length and 3 inches in diameter. It is the
sweetest of raddish and the best to be boiled, preserved dry,
or pickled. It soon loses its fine quality when cultivated in
other districts.
98. b. RaphanUS sativus, L., var., Jap. Hvrio-daikon ;
a variety of raddish (93), the special product of the village
Horio, district Kaito, province Owari. There are two varieties,
one greenish at the head, and the other all white. The lattar
is better in quality. It resembles much Miyashige-daikon in