Note 92 — Chapter XLIII
Reading edition
“The Japanese radish,” says Golownin, “is in form and taste very different from ours. It is thin and extremely long. The taste is not very acrid, but sweetish, almost like our turnips. Whole fields are covered with it. A great part of the crop is salted, the remainder is buried in the ground for winter, and boiled in soup. Not even the radish-leaves remain unused; they are boiled in soup, or salted and eaten as salad. They manure the radish fields with night-soil; this we ourselves saw at Matsumae.”