Daikon Collection

Preparing a Meal, Japan, c. 1798 / 99. Creator: Kitagawa Utamaro
Preparing a Meal, Japan, c. 1798/99

A Giant Radish (daikon), Chrysanthemums and Ferns, About 1820. Creator: Shinsai
A Giant Radish (daikon), Chrysanthemums and Ferns, About 1820

Mice and radish, c. 1840s. Creator: Ando Hiroshige
Mice and radish, c. 1840s

Offerings of Food, from a Set of Initiation Cards (Tsakali), 14th / 15th century
Offerings of Food, from a Set of Initiation Cards (Tsakali), 14th/15th century

Lady Offering Food to a Monk, From a Set of Initiation Cards (Tsakali), 14th / 15th century
Lady Offering Food to a Monk, From a Set of Initiation Cards (Tsakali), 14th/15th century

The actor Segawa Senjo as Shirotae, n. d. Creator: Utagawa Toyokuni I
The actor Segawa Senjo as Shirotae, n.d

The Daikon and the Baby, 1903. Creator: Helen Hyde
The Daikon and the Baby, 1903

Women Preparing Sashimi, 1806-20. Creator: Kitagawa Utamaro
Women Preparing Sashimi, 1806-20

Lobster and Vegetables, 19th century. Creator: Kubo Shunman
Lobster and Vegetables, 19th century

Daikon radish, January 1864 (colour woodblock print)
880699 Daikon radish, January 1864 (colour woodblock print) by Japanese School, (19th century); 18.3x24.8 cm; Minneapolis Institute of Arts, MN, USA; eMinneapolis Institute of Art; Gift of Mr

White Radish (Daikon) And Rat (colour woodblock print)
425505 White Radish (Daikon) And Rat (colour woodblock print) by Takeuchi Seiho (1864-1942); 37.8x43.2 cm; Arthur M. Sackler Gallery, Smithsonian Institution, USA; Arthur M

Daikon or Chinese radish, Raphanus sativus
Daikon, winter radish, or Chinese radish, Raphanus sativus. Handcoloured lithograph from Louis van Houtte and Charles Lemaires Flowers of the Gardens and Hothouses of Europe

Daikon radish, January 1864 (colour woodblock print)
880979 Daikon radish, January 1864 (colour woodblock print) by Shunsei (fl.1856); 35.6x10.2 cm; Minneapolis Institute of Arts, MN, USA; eMinneapolis Institute of Art; Gift of Mr. and Mrs. Samuel H

Sorting and packing daikon (Japanese radishes) on the waterfront, Atami, Japan, 1906. Artist: HC White
Sorting and packing daikon (Japanese radishes) on the waterfront, Atami, Japan, 1906. Detail from a stereoscopic card

Traditional Japanese winter dish served raw in nabe

Japan - Drying Daikon Radishes. Date: circa 1910s

Seven young Japanese toddlers fooling around Date: circa 1906

Daikon, Radish. [between ca. 1800 and 1868], 1 drawing : watercolor; 26 x 37. 2 cm
Daikon, Radish. [between ca. 1800 and 1868], 1 drawing : watercolor; 26 x 37.2 cm

Japan - Women preparing food including chopping a daikon
Japan - Women preparing food including a Geisha girl preparing (cutting) daikon (white radish), possibly for takuan or bettarazuke dishes and another woman grinding foodstuffs using a pestle

Japan - Japanese woman carrying bunch of daikon and package
Japan - Japanese woman carrying bunch of daikon and a package wrapped in brown paper. Daikon (white radish), is a traditional Japanese staple vegetable used for takuan or bettarazuke dishes

Raphanus sativus, a white Daikon Radish with foliage attached

Using chopsticks to mix spring onions and daikon in savoury sauce in glass bowl

Shabu-shabu vegetables, traditional Japanese ingredients including enoki mushrooms, shiitake mushrooms, daikon, kombu, bok choy, tofu

Tawa Mooli Paratha, spicy Indian paratha flatbread stuffed with daikon radish

Mixing red chilli into rice to make chilli daikon relish

Collection of vegetables, including kohlrabi, okra, fennel, daikon, salsify, sweet potato, ginger, close-up

Daikon

White daikon and green kiwi fruit salad on glass plate, close-up

Daikon radish with plant growing in the background. Date between 1800 and 1860

Japan - Geisha girl preparing daikon
Japan - Geisha girl preparing (cutting) daikon (white radish), possibly for takuan or bettarazuke dishes. Date: circa 1910s

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"Exploring the Rich History and Cultural Significance in Japanese Art" Daikon, a versatile and beloved vegetable, has long been an integral part of Japanese cuisine. Its significance transcends time, as depicted in various artworks throughout history. In "Preparing a Meal, Japan, " created by Kitagawa Utamaro around 1798/99, daikon takes center stage alongside other ingredients. The artist captures the meticulous process of meal preparation, showcasing the importance in traditional Japanese cooking. Shinsai's "A Giant Radish (daikon), Chrysanthemums and Ferns" from about 1820 portrays daikon as a symbol of abundance and prosperity. This artwork beautifully combines nature's bounty with delicate floral elements to celebrate the humble radish. Ando Hiroshige's "Mice and radish" from the 1840s adds a touch of whimsy to our understanding of daikon. Through this playful depiction, Hiroshige showcases how even rodents appreciate the irresistible allure of this root vegetable. Moving back further in time to the 14th/15th century Tsakali initiation cards, we witness offerings featuring daikon. These cards highlight not only its culinary value but also its spiritual significance within religious rituals. Utagawa Toyokuni I's portrayal of actor Segawa Senjo as Shirotae demonstrates that even theatrical performances incorporated references to daikon. This suggests that it held cultural significance beyond just being an ingredient on dinner tables. Helen Hyde's "The Daikon and the Baby" from 1903 presents an endearing scene where a baby interacts with this oversized radish. It serves as a reminder that daikons were not only consumed but also used creatively for entertainment purposes. Utamaro returns with his masterpiece "Women Preparing Sashimi" dating back to 1806-20.