Aromatics
Daikon Sprout (Kaiware) NukazukeWrap in a Paper Towel and Pickle for a Day
Daikon sprouts (kaiware) are the young sprouts of daikon radish, with a peppery bite. A nukazuke feature in the Japanese food magazine dancyu praised them for their deep, addictive bitterness and sourness, so we had to try them.
The bran seasons them just right, and they get even crunchier. Pickling completely changes their taste and texture. Outside Japan, look for them as “daikon radish sprouts” or “radish microgreens”.
| Prep | Cut off the roots and wrap in a paper towel |
|---|---|
| Pickling time | 24 hours |
| After pickling | Keep in the fridge and eat by the next day |
Pickling times are for a nuka bed kept in the fridge. At room temperature it pickles faster, and faster still in summer. The saltiness of your bed also makes a difference.
How to make daikon sprout nukazuke
- Cut off the roots: Cut off the roots along with the sponge they grow in.
- Wash and drain: Rinse quickly and blot well with a paper towel.
- Wrap in a paper towel: The sprouts are thin and scatter easily, so wrap them in a paper towel first. The bran doesn’t touch them directly, which makes them easy to take out, too.
- Pickle: Bury the bundle in the nuka bed and cover with bran.
- Take them out: Lift out the bundle, open the paper towel, and serve as is.
From bed to plate
How to eat it
- As is: The peppery heat and the sourness of the bran are addictive.
- As a garnish: Chop and put on chilled tofu or natto.
- In a salad: Mix with lettuce and cucumber, and you won’t need dressing.
Care for your bed is covered in Caring for a Nuka Bed, and making one in How to Make a Nuka Bed.