Numayama Daikon is a special radish that has grown for a long time in the Numayama area of Yokote city. In the past, similar radishes were grown in other areas, but only the ones in Numayama survived until today. In 1994, this radish was officially researched for the first time, but people underestimated it because it looked impressive but had a poor texture at that time. As time passed, the number of farmers decreased, and the radish almost went extinct. It was about to disappear without being known by anyone in the world. In 2018, three young men: Keitaro Toyama, Kohei Taguchi, and Kosei Kikuchi, started growing this radish again because they believed in its potential. Thanks to their hard work, the production is stable, and it has become famous through a documentary movie, "Gifts from Numayama”. By overcoming the danger of extinction, Numayama Daikon has returned as a "local treasure". Recently, people found a new way to enjoy it; it becomes flaky and delicious like a potato when it is grilled. Scientific analysis shows that it has more nutrients and "umami" than common radishes. Now, it is loved by many people not only as a traditional vegetable but also as an ingredient for new dishes such as Italian cuisine.

It is a white, slender radish with a bright green neck. It has a very strong flavor, and when it is cooked, it has a crunchy texture and a sweetness similar to corn. The green part has a firm texture, and on the other hand, the white part is soft and has a crisp texture. Numayama Daikon originally has a texture that is suitable for making gakko, and it was once such a traditional ingredient in the Yamauchi region that it was said that "when we talk about radish for making smoked gakko, we mean Numayama Daikon".