Daikon


Daikon (Japanese Radish)
(Raphanus sativus)

Long White Japanese Radish

Spicy and so very, very, very scrumptious!

One radish sprout tastes just like one whole radish – they are awesome! This sprout is absolutely yummy! If you like radishes then you will LOVE these sprouts.

Daikon sprouts are spicy-flavoured and easy to grow. Seedlings have crisp white stems with green leaves. (Tokinashi is bred specifically for sprouting, is quick-growing, and is very popular in Japan.) Use in salad, soups or as a garnish.

Daikon (Raphanus sativus)
Seed to Sprout in 3 – 6 Days
Yield = 5:1
Seed Shelf Life at 21°C/70°F = 4 – 5 years
Sprout Shelf Life = 2 – 6 weeks

Nutritional info:
Vitamins A, B, C, E and K
Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc
Carotene, Chlorophyll
Amino Acids
Trace Elements
Antioxidants
Protein: 35%

Daikon radish sprouts, also called 'kaiware' have a pleasant peppery-hot flavour that is a nice addition to sandwiches, salads and stir-fries.

This is a spicy, tangy sprout that has a full leaf.

Add this sprout to salads and raw sprouted soups.

The seed is almost round and has a dusty burgundy colouring.
Daikon is a variety of radish also known as Japanese radish, Chinese radish and Satsuma radish. They are white with a milder flavour than the small red radish, and can grow up to 3 feet long and weigh up to 100 pounds, although they are usually harvested at 1 to 5 pounds. Daikon can be eaten raw in salad, pickled, or in stir fries, soups and stews and are a great healthy addition to any salad. They have a pleasant, sweet and zesty flavour with a mild bite. They are low in calories and have a high level of vitamin C. They are also ground and with the addition of a little soy sauce are used as a kind of sauce with grilled fish. Daikon sprouts are used to add a touch of green and a bit of spiciness to salads, hand-rolled sushi and sashimi.

Daikon is often translated into English as "Japanese Radish". They are large, white carrot shape vegetables. Daikon radish sprouts (kaiwarena) are the young shoots of the daikon radish.

Family: Brassicaceae
Genus: Raphanus
Species: sativus
Cultivar: Daikon Sprouts
Note: US and Canadian researchers have found that many brassicas contain antioxidants – including radish. In fact, according to research currently being done at a US University, and statements made in the famous JHU Broccoli report of 1997, radish may have a symbiotic relationship in which it increases the soluble antioxidants in broccoli when the two are sprouted together.

Daikon is a mild-flavoured East Asian giant white radish. Other names are daikon radish, Japanese or Chinese radish, winter radish, and mooli.

Daikon is an essential part of Japanese cuisine. It may be simmered and served alone or in nabe or oden. Daikon is also commonly grated, and served either as a garnish or as an accent in soups such as miso soup. It also accompanies tempura, for mixing into the sauce. With soy sauce it is served with Japanese-style hamburgers. It is used to make takuan, a kind of fermented pickle used in sushi and as a garnish for white rice.

Shredded and dried daikon is called kiriboshi daikon , literally cut-and-dried daikon. Pickled whole daikon is called takuan, and often has a bright yellow colour. It is claimed, but not historically supported, that a Buddhist monk called Takuan first made this pickled daikon to preserve vegetables for the long winter.

Fresh leaves of daikon can also be eaten as a leaf vegetable but they are often removed when sold in a store because they do not adjust well to the refrigerator, yellowing quite easily. Daikon sprouts, known as kaiware, are a popular garnish for salads and sushi.

The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is a root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes – spherical, oblong and cylindrical. Radishes have been grown in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development.

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More daikon is produced in Japan than any other vegetable. Many different varieties of this versatile vegetable are cultivated, depending on the region.

Other Names - Lo pue (Hmong); daikon (Japanese); lor bark (Cantonese Chinese); labanos (Filipino); cu-cai trang (Vietnamese). Daikon is also known as Lobok, Oriental Radish, or Chinese Radish and icicle radish.

Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Daikon contains no Vitamin A, 22 mg of Vitamin C, 0.6 g of protein, and 27 mg of calcium per 100 g raw, edible portion (about 1 cup of sliced daikon).

Daikon, Raphanus sativus, is in the Longipinatus group, a member of the Brassicaceae (mustard) family. Varieties include Mino Spring Cross (spring cultivar), Summer Cross No. 3, Chinese White (cylindrical), Chinese Rose (round), Celestial (cylindrical), and Tokinashi (a good all-season cultivar).

These raw sprouts are high in live active enzymes with literally every active nutrient at its most potent level.

The daikon seeds are nourishing to the kidneys, your constitutional sexual organ. When animals at a city zoo in the USA were unable to produce offspring, they were fed these sprouted seeds which changed everything, producing many babies.

There is a growing interest for health promoting components in fruit and vegetables, as vitamins, carotenoids, flavonoids and glucosinolates. These last components are in substantial amounts available in Cruciferous plants, as such swede, broccoli calabrese, broccoli raab, red cabbage, radish and garden cress. Some studies show the glucosinolate content in sprouts is 50 times as high as in maturity vegetables.

Note: These wonderful little Brassica plants have a unique root structure. Brassicas will show microscopic roots starting around day 3. They are called root hairs and are most visible just before rinsing when the sprouts are at their driest. When you rinse, the root hairs will collapse back against the main root. Many people think these root hairs are mould as they are quite white – but they are not. Now you know.

De-Hull
Before your final rinse remove the seed hulls.
Brassica sprout hulls are quite large (relative to the seed and sprout) and they hold a lot of water (which can dramatically lessen the shelf life of your sprouts), so it is advisable to remove them.

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