The beni shigure daikon is an annual root vegetable and a member of the Brassicaceae family. The beni shigure daikon radish is most often sold and marketed today without it's tops though the entire plant is actually edible, both it's roots and leaves.

Similar to the traditional white daikon radish the beni shigure daikon radish is large in size, on average about 10 inches in length and 3.5 inches in diameter. It's skin is vivid pink/purple at its root then fades to a bright pink towards its tip, a coloring which is a result of a type of polyphenol called anthocyanin. It's flesh is light pink to white with bright pink striations. It's texture is crunchy with a delicate radish spice and flavor.

Nutritional Value

Beni shigure daikon radish contains a large amount of polyphenol, giving it about three times more of an anti-oxidative effect than a regular daikon. It also contains a starch degrading enzyme called diastase that is known to convert starch into sugar which can aid in digestion and help prevent heartburn. Leaves of beni shigure daikon are highly nutritious and they have vitamin C, vitamin E, potassium, calcium and beta carotene.

Serving Ideas

The beni shigure daikon can be utilized in culinary preparations both raw and cooked. Julianne and add to salads, spring rolls and sushi. It can be grated and served alongside tempura or added to soups. Thick slices can be braised with beef or pork, or simmered in curries to bring out the vegetable's natural sweetness. In Japan it is often pickled to showcase its beautiful color. It's moisture evaporates from it's leaves making it susceptible to dryness, thus it is important to cut off leaves from the lower part of the stems, wrap in newspaper and store in the refrigerator.

Geography/History

The beni shigure daikon radish originated in Kanagawa prefecture where it was developed by Japanese seed company called Tohoku and professor Kouichiro Shimomura from Toyo University. Today they are grown in Chiba prefecture, Hokkaido prefecture and Aomori prefecture.

Seasons/Availability

Beni shigure daikon are available from late fall to early winter.