Kaiware/daikon radish sprouts

 

Young shoots sprouting from daikon radish seeds. Known for their sharp peppery taste

Details

A variety of sprouts are grown from daikon radishes through hydroponics. They are crispy and have their own distinct pepperiness. Great as a spicy condiment on sashimi or in hand-rolled sushi. If you would like to keep down the spiciness, then cook them by adding to stir-fried dishes or soups.

Nutrition

Isothiocyanates, the spicy component in daikon radishes, are packed with antioxidants such as vitamins C, E, and beta carotene, plenty of minerals, and they act as a digestive aid with antimicrobial and detoxifying agents. Beta carotene is converted to vitamin A in the body, which works to protect skin and mucous membranes.

Storage

When storing “kaiware” (daikon radish sprouts) in the package, add water up to around the height of a sponge and keep refrigerated for maximum freshness. Consume within 2-3 days after purchase since freshness is important.

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