Momoyama daikon is said to have been cultivated by transferring Ibukiyama (a mountain lying between Shiga Prefecture and Gifu Prefecture as a boundary) daikon to Okamedani (name of an area in Kyoto City), and because of its dense flesh it was cultivated for pickle usage, but it is currently cultivated for the sole purpose of seed preservation due to a sharp decrease in demand.
伊吹山大根を大亀谷に移して栽培されたと言われ、肉質が緻密で漬け物栽培用として作られていたが、現在は需要が激減し種子保存用のみと言う。