Wakayama White Radish

Raphanus sarivus 

 Approximately 100 seeds per pack

Germination ~ 89% Jan 2026 Packed for 2026

The Wakayama White Radish, also known as "Wakayama Daikon" or "Japanese White Radish," is a variety of radish that is popular in Japan and is well-known for its unique qualities. This medium-sized variety of daikon radish is from Japan's Wakayama Prefecture. The root is crisp and has a tender long white root reaching 12-14" long and 2" in diameter. 60-70 days to maturity. Grown as a cool season annual.  

Although daikon is widely grown and consumed throughout East Asia, it is thought to have originated in the Mediterranean. However, these radishes soon made their way to countries including China, Japan, and Korea sometime during the third or fourth century. In Japanese cuisine, Wakayama White Radish is a common ingredient in traditional dishes and is often served alongside sushi and sashimi as a palate cleanser. It is also an essential component of the New Year's Osechi Ryori, a special meal to celebrate the Japanese New Year.

Here are some of the key characteristics and qualities of Wakayama White Radish:

Appearance: Wakayama White Radish is typically large and elongated, resembling a giant white carrot. It can grow up to a foot in length and has a cylindrical shape with a tapered end. The skin is smooth and white, while the flesh is crisp and pure white.   These radishes are known for their impressive size, making them stand out among other radish varieties. They can reach lengths of up to 30 centimeters (12 inches) or more and have a diameter of around 5-7 centimeters (2-3 inches).

Flavor, Culinary Use, and Nutritional Value: Wakayama White Radish has a mild, sweet flavor with a slightly peppery and refreshing taste. The crisp and juicy texture makes it an excellent choice for both raw consumption and cooking. This radish is versatile in the kitchen and can be consumed in various ways. It is commonly sliced thinly and used in salads, pickled in vinegar and salt (known as "takuan" in Japanese cuisine), or added to soups, stews, and stir-fries. It can also be grated and used as a condiment.  Wakayama White Radish is low in calories and a good source of dietary fiber, vitamin C, and potassium. It is a healthy addition to a balanced diet and can provide a refreshing crunch to your meals. 

Easy to Grow: Wakayama White Radish is relatively easy to cultivate. The date when you should plant seeds depends on your growing zone. Daikon radishes can be grown in USDA Hardiness Zones 2-11. Direct seed this variety in a sunny location in the late summer or early fall. Soil should be loosened with a gardening fork or shovel and amended as needed; avoid high nitrogen fertilizers. Sow seeds 1/2" deep in rows 12 to 18 inches apart. Thin plants to 6 inches after germination. Keep soil consistently moist and treat diseases as needed. These radishes are typically in season during the fall and winter months, with the best flavor and texture obtained when harvested in colder weather.

In summary, Wakayama White Radish is a large, sweet, and versatile radish variety that is a staple in Japanese cuisine. Its mild flavor and crisp texture make it a favorite for both raw and cooked dishes, and it has cultural significance in Japanese culinary traditions.