(Japanese cuisine) The Sakurajima radish, the giant white radish cultivated in Kagoshima Prefecture.

Sakurajima (a major volcano and surrounding area in Kagoshima Bay, Kagoshima Prefecture, Kyushu, Japan, near Kagoshima)

for the first time, first

(dialectal) for the first time

for the first time

to eat / (archaic, humble) to eat or drink

Archaic form of 大根 (daikon). / the fundamental root or origin of something

daikon, a large white variety of radish native to East Asia / (acting) a ham, an actor known for an exaggerated, over-wrought style / (Kagoshima) daikon

cooking

to cook, to prepare (food) / to deal with, to handle