How to Grow and Reason to Eat Them
Daikon sprouts are a variety of microgreens produced from the daikon radish; a long white root vegetable known for its mild spicy earthy flavor. First originating as a microgreen variety in Japan, their peppery pungent flavor, resembling fresh daikon root, is utilized as a garnish in Japanese cuisine, salads, and sushi. According to some sources, hydroponic commercial production of daikon sprouts began in the 1960s in Fukuoka Prefecture located in southern Japan. And, by the 1980s, they were widely available for most of the Japanese population.