A popular dish of the Kansai Area, the king of daikon "Kishudaikon" pickled in a light-flavored sauce
The northern part of Wakayama Prefecture is known as a big producer of Kishudaikon for long due to its rich and well-drained soil. Kishudaikon is a king of daikon with its juicy and crunchy texture. Kinokawaduke is light-flavored pickled Kishudaikon made by salting unpeeled Kishudaikon, then pickling them in tsukedoko of fusuma. This is considered as the best pickle of Kishudaikon, and it became so popular after it was released, thus many wholesale merchants in the Kansai Area stocked them up.