Vegetables

Daikon sprouts

カイワレ　かいわれ　kaiware

Also known askaiware

No peak season recorded

Daikon sprouts (kaiware), Japanese vegetable — Daikon sprouts (kaiware) is available all year round.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Daikon sprouts: As a sashimi garnish — As a sashimi garnish

Roots trimmed and laid beside the fish; the sharp heat suits it.

Daikon sprouts: Salad — Salad

Scattered raw, for colour and heat.

Daikon sprouts: Rolled in pork — Rolled in pork

Wrapped in pork and grilled, where the contrast in texture works well.

Daikon sprouts: In dressed dishes — In dressed dishes

With natto or tofu, which lifts the aroma.

How to choose

Deep green seed leaves fully open, on straight white stems, with no wilting.

Storage

Refrigerate with the sponge base kept damp. Once cut, use the same day.

Main areas

Fukuoka
Yamanashi
Shizuoka
Kanagawa

Good to know

The sprouts of the daikon radish. The two seed leaves resemble an opened bivalve shell, which is where the Japanese name comes from. They carry more pungent compounds than the mature root, and are served with sashimi for their antibacterial effect as well as their colour.

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