This tradition originated in 1252 during the Kamakura period when Shinran held a sermon in Narutaki on the way back from Gatsurin-ji Temple on Mt. Atago, and the deeply impressed locals presented him with a meal of boiled daikon radish with salt as it was all they had to offer.
その由縁は、鎌倉時代の建長4年（1252年）、親鸞が愛宕山中の月輪寺よりの帰途、鳴滝で説法をし、それに感銘を受けた里人が、他に何ももてなすものがないので、塩炊きの大根を馳走した。