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Product Description
| Origin | Japan |
| Taste | Horse radish, radish |
| Usage | (Raw) fish, salads, Japanese dishes |
| Culture | Socially responsible culture with biological crop protection |
| Availability | Year round |
| Storage | Up to ten days at 2-4°C |
Taste and usage
Daikon Cress is a spicy tastemaker.
It is a small but sturdy plant with a good 'bite'. In Japan it is often used with raw fish, in the
famous MISO-soup and in salads.
It adds extra crunchiness to most dishes.
Daikon Cress fits in any dish as an alternative for radish.
A sandwich with Daikon Cress has more taste and nutritional value than a sandwich with iceberg lettuce.
Make a mix salad and add some Daikon Cress, be creative with the dressing, use some soy sauce, it
will be a pleasant surprise.
Origin
Daikon Cress is a very popular item in Japan, where it is called 'kaiware'. (The Japanese name for
radish is Daikon).
It is produced from local radish seed and has the true taste of horseradish.
It is related to the better-known Round Red Radish, but has a stronger taste.
The culture of Daikon Cress is very fast, about 5-7 days. It is therefore required that one uses the
right seeds with a uniform germination.
For this reason, Koppert Cress produces the seeds under its own supervision in several locations in the
world.
Availability and storage
Daikon Cress is available year round and can easily be stored for up to ten days at a temperature
of 2-4°C.
When the plants are kept at a higher temperature the plant will continue growing and start using water
from the medium.
If this happens, there is no problem.
Just wet the medium and put the plants back into the cooling.
You will have the same crunchy plant back after 24 hour.
Produced in a socially responsible culture, Daikon Cress meets the hygienic kitchen standards. The
product is ready to use, since it is grown clean and hygienically.
Daikon Cress is, as all the Koppert Cress cresses and specialties, produced according to the SQF
2000 guidelines.