Kaiware daikon sprouts

Kaiware

What it is

Kaiware means split shell: the two seed leaves open like a clam, and the word describes the shape rather than the plant. They are grown in the dark to stretch the stem and given light only for a day or two at the end — the darkness makes the length, the light makes the green.

In the kitchen

Cut them off the pad rather than pulling, wash, drain hard and add them at the end: in a warm bowl they wilt within a minute. Their bite is volatile mustard oil, so chopping fades it in a few minutes — cut at the moment of serving.

Goes with

Tuna Soy sauce Wasabi Salmon Sesame Ponzu

Same species

Bettarazuke Black radish Cai pu Daikon Dongchimi Fukujinzuke

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