Known as the “world’s largest radish” in Japan, the radish can grow up to 45 kg (in Japan)! In classical cultivation, it can reach 6 kg and can be harvested with a diameter of 12 cm for the best taste. This variety is sweet, mild, and crunchy. Use it for cooking and pickling, a great choice for roasting! The leaves can also be used in this soup, added to stir-fry or salad. 80 to 90 days.
In late summer or early fall, sow seeds 1/4″ deep in loose soil with plenty of organic matter. Rows should be 12 inches apart. Seedlings should be thinned to 4 inches apart. Avoid planting in spring because the radishes will not have enough time to mature before they turn in. Keep the soil constantly moist.
This variety does not store as well as other daikons, it can still stay fresh in the refrigerator for several weeks.