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
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.
How to storage: not to waste the ingredient
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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20 minutes
224kcal
0.6g
