Japanese red cherry radishes (Raphanus sativus) are a member of the Brassicaceae family. Because of their petite size the Japanese red cherry radish is a popular home garden radish and are commonly grown in balcony planters in Japan.

The Japanese red cherry radish is small and round, with a diameter of approximately one inch. Its bright red skin is thin and encases a crisp white flesh that has a refreshing flavor and a piquant bite similar to that of the daikon radish. The roots of the Japanese red cherry radish are capped with bright green, soft edible leaves.

Nutritional Value

Japanese red cherry radishes contain a starch degrading enzyme called diastase, an enzyme that is known to aid in digestion. In addition they contain vitamin C, vitamin E, potassium, calcium and plenty of B-carotene.

Serving Ideas

Japanese red cherry radishes can be prepared raw or cooked in a variety of preparations. Slice thin and add to sandwiches and salad rolls for added crunch and zing. Their petite size and vibrant color make them perfect for adding color and flavor to sushi and sashimi. They can be used whole and roasted, braised or pickled. Roasting Japanese red cherry radishes will bring out their sweetness. The young radish greens are edible as well, add to salads, stir-fries and soups.

Geography/History

Japanese red cherry radishes are originally from Europe and Central Asia and they came to Japan in the early 20th century (Meiji period). Also known as hatsuka daikon, which translates to “20 days daikon”, Japanese red cherry radishes grow fast and are typically ready for harvest within 20 days of planting.

Seasons/Availability

Japanese red cherry radishes are available from the early spring to the late fall.