Photos Koppert Cress
Cress & microgreens
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Daikon Cress
The heat of daikon radish in a fine, crunchy shoot.
Daikon Cress is the young shoot of the daikon radish, known in Japan as kaiware. Its fine stems and small crunchy leaves have a pronounced radish taste, stronger than red radish, with a hint of horseradish. It lifts raw fish and Japanese cuisine.
- Origin
Netherlands- Availability
- All year round
- Flavour
- Hot radish, horseradish note
In the kitchen
- On sashimi or a chirashi
- To lift a crudités salad
- With beef tataki or a tartare
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Netherlands |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- 16 punnetsNetherlands
