Do you have daikon ashi (giant-radish legs)? Let's hope not, as the Japanese metaphor usually applies to fat, lard-white and water-laden gams. If the daikon in question is from Nerima, however, it's no insult, as the northwestern ward's famous daikon is a long, slender and highly prized variety.
The Nerima daikon often grows to a meter in length, and once dried by winter winds and bedded in rice bran for several months, it makes excellent takuan, a crispy yellow pickle.
Nearly every shopping arcade in Nerima features stores selling manju (bean-jam buns) shaped like a daikon. The manju made at the tiny Umemura Wagashi in the neighborhood of Sakuradai have won national awards and have been nominated to be the ward's official sweet.