Bold, peppery, and distinctive. A traditional Japanese favourite, kaiware daikon (radish) has a sharp, spicy flavour and elegant shoots, and is highly valued for both flavour and presentation.
How to use – Commonly used in sushi, sashimi plates, salads, and garnishes.
Nutrition highlights – A naturally peppery green with fresh plant-based nutrients.
Grown with care – Locally grown to replace imported product—offering a fresh, Canadian-grown alternative to Japanese-sourced kaiware.