Kaiware (“kai-wah-ray”) is a big aspect of a lot of Japanese cooking. It is a form of vegetable from the mustard family, coming in the form of a young sprout of the daikon plant. The Japanese harvest these sprouts between three and six days after they emerge. In addition to adding a pleasing, peppery crunch to various dishes, they also offer a healthy dose of glucoraphanin, a nutrient linked to the prevention of certain forms of cancer.
If you’ve never tried kaiware before, you can find it at our Japanese restaurant in Seattle in many of our dishes and sushi rolls. Come and try it out at I Love Sushi today!