Glossary - Ingredients

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.

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