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. These sprouts are crispy and have their own distinct pepperiness and are populary used as a spicy condiment topping for sashimi or in hand-rolled sushi. To decrease peppery flavor, add to stir-fried or other heated dishes and soups.

Nutrition facts

Kaiware are the new shoots of radishes that grow soon after the radishes sprout, and contain numerous nutrients that support 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 consumed. These compounds have antioxidant and detoxifying properties. Isothiocyanates have also been studied for their potential role in supporting overall health, including cancer prevention.
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 overheat these sprouts when cooking.

Storage to prevent food loss

When storing “kaiware” (daikon radish sprouts) in their package, add enough water to keep the growing medium at the base of the sprouts moist, then refrigerate. Consume within 2 to 3 days of purchase for best freshness.