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