In Japanese cuisine, it is typically prepared by simmering to produce dishes such as furofuki daikon.

The large size of tsukemono, senmaizuke [ja], is sold in souvenir shops in Kagoshima.

Three theories are given about its development: An 1804 mention of Kagoshima in reference to the giant Sakurajima radish shows it was cultured before then at least.

About 1200 farm houses had about 200 hectares (490 acres) of growing area in total in the high season.

Also, in every harvest season, the toikae (Kagoshima dialect for "market") was held in Kajiki (now part of Aira District) and people traded Sakurajima radishes with straw.