Introducing the characteristics of Kaiwari radish and recipes to use!

Kaiwari radish was once known as a plain vegetable, but in modern times it has appeared on many dining tables due to its unique spiciness and texture. This vegetable, which is harvested in just five days, is attractive for its stable supply throughout the four seasons and affordable prices. Let's explore in detail the background, how to choose it, and how to use it.

Changes in the daikon radish

Once known as a plain thing, the cracked shellfish have become popular in many dining tables, as a taste for the common people in modern times. This vegetable is characterized by its tangy and spicy taste. We use hydroponic radish seedlings that are harvested in just five days, and this rapid cultivation method provides a stable supply and affordable price throughout the year.

Seasonality and how to choose

Kaiwari radish can be obtained throughout the four seasons, so there is no specific season. When purchasing, it is recommended to choose dark green leaves and white, uniform thickness stems. Also, if you can't use it all, you can store it by placing a moist sponge in a plastic bag to keep it fresh.

Nutritional value and usage

Kaiwari radish is rich in nutrients such as carotene, vitamin C, calcium and iron. When cooking, the key is to remove the seed shell from the roots. It can be used raw as an ingredient in salads, fries, and hand-rolled sushi. It is also suitable for boiling, soy sauce, soup, and hot pot dishes.

summary

Kaiwari radish is a vegetable that can be used in many dishes due to its unique spiciness and texture. Its appeal is its use throughout the seasons and its rich nutritional value. Why not try incorporating this diverse variety of vegetables as a new star on your dining table?