Daikon” is “radish” in Japanese, so this variety is also referred to as “Japanese Minowase Daikon”. This unusual radish will add intrigue to any garden, and delicious taste to any table. Mild-flavored, Japanese Minowase Daikon Radish is used in many asian cuisines , in salad, shredded or pickled and served as garnish with sashimis. Great keeping qualities, the roots can be stored for weeks. An old-fashioned Japanese favorite with giant white roots grow to 24 inches (60 cm) long and 3 inches (7.5 cm) wide. Milder than typical globe-shaped Western radishes. Sweet and very crisp, this radish can be pickled, stir-fried, steamed or eaten raw. It is best grown in Fall and will bolt without producing a root if sowed in spring. Thank you!
- An old-fashioned Japanese favorite, Sweet and very crisp, this radish can be pickled, stir-fried, steamed or eaten raw
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