Protection of Kyo-yasai (heirloom vegetables in Kyoto) from extinction: a case of Sabaka-daikon (Japan's heirloom white radish, Raphanus sativus) in Maizuru, Japan  Takako Nakamura, Yasushi Nakamura, Azusa Sasaki, Masami Fujii, Koji Shirota, Yutaka Mimura, Shigehisa Okamoto  Journal of Ethnic Foods  Volume 4, Issue 2, Pages 103-109 (June 2017) DOI: 10.1016/j.jef.2017.05.008 Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 1 Shogoin-daikon recorded in Japanese picture book, Karaku-meisho-zue (1864). (A) Page overall; (B) Chinese characters in boxed section read “Shogoin”; (C) magnification for a part of the daikon at a cultivation field, and its morphological shape was spindle; (D) morphological shape of Shogoin-daikon in the present day is globular. Journal of Ethnic Foods 2017 4, 103-109DOI: (10.1016/j.jef.2017.05.008) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 2 Sabaka-daikon. (A) Root and leaves overall; (B) rosette leaves (extends horizontally on the ground, such as dandelion leaves); (C) the lateral cross-section of root. Journal of Ethnic Foods 2017 4, 103-109DOI: (10.1016/j.jef.2017.05.008) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 3 Locations of Maizuru city and Sabaka quarter. Journal of Ethnic Foods 2017 4, 103-109DOI: (10.1016/j.jef.2017.05.008) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 4 Documents of a key person in Sabaka-daikon revival. (A) List of attendances for award ceremony of Sabaka-daikon cultivation originators (a). Chinese characters in boxed section (b) indicate, “a former committee head of the union, and the name of the key person's great-grandfather”; (B) Chinese characters in boxed section (c) mean “History of Sabaka-daikon”. Line (d) reads “cross-fertilization of original variety of Sabaka-daikon and Makabe-daikon resulted in the second generation with higher yield”. Line (e) reads “cross-fertilization of the second generation and another variety produced at Owari (around Nagoya city of the present day) successfully resulted in the third generation with higher yield and quality. Journal of Ethnic Foods 2017 4, 103-109DOI: (10.1016/j.jef.2017.05.008) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 5 Traces of the past in Sabaka-daikon cultivation during 1940–1950s. (A) Sabaka-daikon covered up with rice straws during shipment; (B) old-fashioned poster for sales promotion for the public printed in 1948–1951. Journal of Ethnic Foods 2017 4, 103-109DOI: (10.1016/j.jef.2017.05.008) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 6 Science soup café “Shizuku-ya” supplies Sabaka-daikon soup, and relevant information regarding its health benefits. (A) Soup café along with Nishiki-ichiba market known as “Kyoto's kitchen” newly opening in 2012; (B) exterior of the soup café; (C) soup café supplies four kinds of soups including Sabaka-daikon soup with the Sabaka-daikon displayed, which contributes to its public perception and recognition; (D) Sabaka-daikon soup with grated Sabaka-daikon in topping; (E) Sabaka-daikon soup garnished with its leaves chopped finely. Journal of Ethnic Foods 2017 4, 103-109DOI: (10.1016/j.jef.2017.05.008) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 7 Original contemporary dishes of Sabaka-daikon. (A) Fried dumpling (leaves of Sabaka-daikon and minced pork are wrapped with wheat flour skin); (B) pasta with root of Sabaka-daikon and yellowtail fish; (C) grilled chicken with root pieces of Sabaka-daikon. Journal of Ethnic Foods 2017 4, 103-109DOI: (10.1016/j.jef.2017.05.008) Copyright © 2017 Korea Food Research Institute Terms and Conditions