Glossary - Ingredients

Kaiware / Daikon Radish Sprouts

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

What is kaiware?

Kaiware / daikon radish sprouts (貝割れ菜 in Japanese) are a variety of sprouts 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 facts

Kaiware are the new shoots of radishes that grow soon after the radishes sprout, and contain a lot of nutrients helpful for growth. They are also rich in vitamin C, vitamin K, dietary fiber, and folic acid, which all help improve immunity, maintain healthy blood, and improve intestinal environment.
Kaiware contain phytochemicals called glucosinolates, which are converted into isothiocyanates when ingested. These chemicals have antioxidant and detoxifying effects in the body. Isothiocyanates are also expected to help prevent cancer.
To effectively consume the vitamins in kaiware, it is best to eat them raw in salads or as a side dish, and it is important not to heat them too much.

Storage to prevent food loss

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.