GOOD DESIGN AWARD

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Special Award
Company Info

2020

GOOD DESIGN|グッドデザイン・ベスト100

Award-winning item
Agricultural products [The best dried radish and radish roof in Japan]
Business Owner
Miyazaki City
Category
Regional/community development
Company
Miyazaki City (Japan)
Tano area and Kiyotake area conference for promoting JNIAHS (Japan)
Award Number
20G201306
Outline of Good Design Award winners
Outline of Good Design Award winners 2020

Outline* The shown information is the one as of the awarded date and might has been changed.

Outline

This region has developed centering on agriculture. Among them, "dried radish" is a representative product in this region. A facility called "Radish roof" for producing "dried radish" is winter scenery to represent this region. Also, it's used for the design of the bridge's main pillar and the monument of farmer's market. It is an agricultural form built by local inhabitants and we boast it.

Producer

Miyazaki City

Director

Conference for promote registering that"An agricultural system of Tano area and Kiyotake area " with "Japanese Nationally Important Agricultural Heritage Systems".

Designer

Miyazaki City + Conference for promote registering that"An agricultural system of Tano area and Kiyotake area " with "Japanese Nationally Important Agricultural Heritage Systems"

宮崎空港で行われた「大根やぐら展」にて設計図のない大根やぐらを建てた担い手農業者です。

More information

http://www.daikon-no1.jp

Already in service/use
2017/4/25

Evaluation

Miyazaki Prefecture is one of Japan’s leading areas for the production of dried daikon radish and its top producer by volume of daikon for processing into takuan pickles and the like. While daikon cultivation is deeply rooted in this region and one commonly sees radishes hanging out to dry, local people have perhaps paid little attention to it because they take it for granted. However, this “radish roof” with dozens upon dozens of daikon hanging from it is a quite magnificent sight and we believe that it is worth seeing. Also worthy of note is the fact that many of the agricultural workers in this region are younger than the national average, with the torch of farming passing smoothly from one generation to another. We hope that this will lead to experiences more closely linked to food.

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