cookgardendesigns@gmail.com
Great reasons to buy from us:
-
30-Day Money-Back Guarantee
Changed your mind? Ordered the wrong thing? Simply return your item for a prompt exchange or refund. -
Free Shipping Over $70
Enjoy free shipping when you spend over $70 -
Secure Checkout
SSL Protected Checkout & Strongly Secure for Payments -
Fast Handling
Every order is a priority to us. We handle your order quickly to ensure you get your product fast.
Japanese Daikon (Raphanus sativus var. longipinnatus) is a type of radish that is native to East and Southeast Asia. The name "daikon" is derived from two Japanese words: "dai" meaning large, and "kon" meaning root. Here are some details about the Japanese Daikon:
1. Appearance: The daikon is a large root vegetable that typically has a long, cylindrical shape, though some varieties may be more round. The length can range from six inches to over a foot, with a diameter of two to three inches. The skin is thin and has a crisp texture, usually colored white but can be light pink, yellow, green, or black depending on the variety.
2. Interior: The interior of the daikon is white with a crisp, juicy texture. The flavor is mild and slightly sweet, but can also have a slight peppery taste, especially when eaten raw.
3. Cultivation: Daikon is a cool-season crop and prefers a sunny location with loose, well-drained soil. It is typically direct-seeded into the garden and can be grown both in spring and fall.
4. Use: Daikon is versatile and can be used in many types of dishes. It can be eaten raw in salads, pickled, stir-fried, simmered in soups and stews, or grated and used as a condiment. Daikon radish sprouts (kaiware) are also commonly used in salads and as a garnish for sushi.
5. Climate: Daikon radishes are best grown in cooler weather, ideally with daytime temperatures of 60-70 degrees Fahrenheit (15-21 degrees Celsius) and can handle light frost.
6. Maintenance: The Japanese daikon requires regular watering, especially during dry periods to prevent the roots from becoming woody and bitter.
7. Interesting Fact: In addition to its culinary uses, daikon is often used as a cover crop in gardening and farming. It can help break up compacted soil and its leaves can be used as a green manure.
1. Appearance: The daikon is a large root vegetable that typically has a long, cylindrical shape, though some varieties may be more round. The length can range from six inches to over a foot, with a diameter of two to three inches. The skin is thin and has a crisp texture, usually colored white but can be light pink, yellow, green, or black depending on the variety.
2. Interior: The interior of the daikon is white with a crisp, juicy texture. The flavor is mild and slightly sweet, but can also have a slight peppery taste, especially when eaten raw.
3. Cultivation: Daikon is a cool-season crop and prefers a sunny location with loose, well-drained soil. It is typically direct-seeded into the garden and can be grown both in spring and fall.
4. Use: Daikon is versatile and can be used in many types of dishes. It can be eaten raw in salads, pickled, stir-fried, simmered in soups and stews, or grated and used as a condiment. Daikon radish sprouts (kaiware) are also commonly used in salads and as a garnish for sushi.
5. Climate: Daikon radishes are best grown in cooler weather, ideally with daytime temperatures of 60-70 degrees Fahrenheit (15-21 degrees Celsius) and can handle light frost.
6. Maintenance: The Japanese daikon requires regular watering, especially during dry periods to prevent the roots from becoming woody and bitter.
7. Interesting Fact: In addition to its culinary uses, daikon is often used as a cover crop in gardening and farming. It can help break up compacted soil and its leaves can be used as a green manure.
| Shipping | This item ships to |
| Delivery | Estimated between and . Will usually ship within 1 business day. |
Description
Japanese Daikon (Raphanus sativus var. longipinnatus) is a type of radish that is native to East and Southeast Asia. The name "daikon" is derived from two Japanese words: "dai" meaning large, and "kon" meaning root. Here are some details about the Japanese Daikon:
1. Appearance: The daikon is a large root vegetable that typically has a long, cylindrical shape, though some varieties may be more round. The length can range from six inches to over a foot, with a diameter of two to three inches. The skin is thin and has a crisp texture, usually colored white but can be light pink, yellow, green, or black depending on the variety.
2. Interior: The interior of the daikon is white with a crisp, juicy texture. The flavor is mild and slightly sweet, but can also have a slight peppery taste, especially when eaten raw.
3. Cultivation: Daikon is a cool-season crop and prefers a sunny location with loose, well-drained soil. It is typically direct-seeded into the garden and can be grown both in spring and fall.
4. Use: Daikon is versatile and can be used in many types of dishes. It can be eaten raw in salads, pickled, stir-fried, simmered in soups and stews, or grated and used as a condiment. Daikon radish sprouts (kaiware) are also commonly used in salads and as a garnish for sushi.
5. Climate: Daikon radishes are best grown in cooler weather, ideally with daytime temperatures of 60-70 degrees Fahrenheit (15-21 degrees Celsius) and can handle light frost.
6. Maintenance: The Japanese daikon requires regular watering, especially during dry periods to prevent the roots from becoming woody and bitter.
7. Interesting Fact: In addition to its culinary uses, daikon is often used as a cover crop in gardening and farming. It can help break up compacted soil and its leaves can be used as a green manure.
1. Appearance: The daikon is a large root vegetable that typically has a long, cylindrical shape, though some varieties may be more round. The length can range from six inches to over a foot, with a diameter of two to three inches. The skin is thin and has a crisp texture, usually colored white but can be light pink, yellow, green, or black depending on the variety.
2. Interior: The interior of the daikon is white with a crisp, juicy texture. The flavor is mild and slightly sweet, but can also have a slight peppery taste, especially when eaten raw.
3. Cultivation: Daikon is a cool-season crop and prefers a sunny location with loose, well-drained soil. It is typically direct-seeded into the garden and can be grown both in spring and fall.
4. Use: Daikon is versatile and can be used in many types of dishes. It can be eaten raw in salads, pickled, stir-fried, simmered in soups and stews, or grated and used as a condiment. Daikon radish sprouts (kaiware) are also commonly used in salads and as a garnish for sushi.
5. Climate: Daikon radishes are best grown in cooler weather, ideally with daytime temperatures of 60-70 degrees Fahrenheit (15-21 degrees Celsius) and can handle light frost.
6. Maintenance: The Japanese daikon requires regular watering, especially during dry periods to prevent the roots from becoming woody and bitter.
7. Interesting Fact: In addition to its culinary uses, daikon is often used as a cover crop in gardening and farming. It can help break up compacted soil and its leaves can be used as a green manure.
Shipping
| Shipping | This item ships to |
| Delivery | Estimated between and . Will usually ship within 1 business day. |
Reviews
Item Added to Your Cart
Customers also bought...
Item Added to Your Cart
Customers also bought...
Item Added to Your Cart
Customers also bought...
Related Products
3
visitors right now
3
visitors have this item in their cart right now
3
people have bought this item
3
% of people buy 2 or more