Sakurajima Daikon Radish Seeds (桜島大根)

Possibly the world’s largest radish variety, and an extraordinary Japanese pickling radish.

Originating from far southern Kyushu, this radish variety has historically been cultivated in farmlands of ash-soil adjacent to Sakurajima, Japan’s most active volcano. While very highly esteemed, the traditional production area for this beautiful, crisp, slightly sweet 200+ year old variety has been greatly reduced due to urbanization, volcanic eruptions, and the conversion of farmland to other crops.

Sakurajima daikon is a round radish, capable of reaching weights in excess of 50-pounds, although more commonly individual radishes average about 10 to 15 pounds. It is best seeded in late summer through early autumn to prevent bolting, and is ready for harvest from late fall through winter in moderate climates, such as coastal areas. (For cold climate production, plant in late July for autumn harvest). This radish performs best in very lightweight, fertile, friable soils in deep garden beds with supplemental irrigation. Additional soil can be gently hilled up around the stem of the radish during the growth period to encourage size development. Excessive dryness and very high temperatures can produce a less tender vegetable.

The Sakurajima daikon is wonderful pickling radish, very good for large takuan-style pickles or even kimchi. It is also excellent slow-simmered in dashi with shoyu and mirin.

1.0 grams (Approximately 50+ seeds).