[[Image:|thumb|300px|right|Daikon sprouts]]
Name Variations[]
- kaiware
- radish sprouts
- tsumamina
- clover radish
About Daikon sprouts[]
Wikipedia Article About Daikon Sprouts on Wikipedia
Shredded and dried daikon is called kiriboshi daikon (切干大根), literally cut-and-dried daikon. Pickled whole daikon is called takuan (沢庵), and often has a bright yellow color. It is claimed, but not historically supported, that a Buddhist monk called Takuan first made this pickled daikon to preserve vegetables for the long winter.
Fresh leaves of daikon can also be eaten as a leaf vegetable but they are often removed when sold in a store because they do not adjust well to the refrigerator, yellowing quite easily. Daikon sprouts, known as kaiware, are a popular garnish for salads and sushi.