Iwai Daikon Radish Seeds – Traditional Japanese New Year Radish, Yamato Yasai Heirloom

Iwai Daikon – Japan's Beloved New Year's Radish

Iwai Daikon is a rare and cherished traditional Japanese radish carrying the distinguished Yamato Yasai designation — meaning it has been officially recognized as a heritage vegetable of Nara Prefecture, Japan. Unique for its slender, elegant form, Iwai Daikon produces a long white root of only about 1" diameter at the base, crowned by a clump of beautiful bright green leaves. Its refined size and tender texture have made it a New Year's celebration staple for generations.

Mild in flavor and wonderfully versatile, Iwai Daikon is excellent raw, pickled, or simmered in soups until silky soft. Ready in approximately 50 days, it's a quick, rewarding cool-season crop.

Seed Details

• Type: Heirloom, Open-Pollinated — Yamato Yasai (Nara Traditional Vegetable)
• Root: Long, slender white root; ~1" diameter
• Greens: Lovely, lush green leaves
• Days to Maturity: ~50 days
• Season: Cool season — late summer/early fall planting
• Best Use: Raw, pickled, soups, simmered dishes, New Year's celebrations

Growing Instructions

• Direct sow in late summer or early fall for a cool-season harvest.
• Choose a full sun site with loose, deep, well-drained soil.
• Sow seeds ½" deep, 1" apart; thin to 3–4" apart once established.
• Water consistently for tender, straight roots.
• Approx. 21,000 seeds per pound.

Harvesting & Use

• Harvest when roots reach desired size — best enjoyed young and tender.
• Eat raw in salads, slice for pickling, or simmer whole in soups and oden.
• A traditional centerpiece of Japanese New Year's (Oshogatsu) cuisine.

Select your desired seed quantity above. Open-pollinated, cool-season heirloom.