Food · Fermented foods
Ha-Daikon (Leaf Daikon)
葉だいこん (Ha-daikon)
Also known as: Ha-daikon, Leaf daikon, Daikon greens variety, 葉大根, Hadaikon
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| Category | Food |
|---|---|
| Japanese labeling name | 葉だいこん 葉 |
| Common Japanese notations | 葉だいこん, 葉大根, ハダイコン |
| Origin | Leaf daikon (Raphanus sativus) — daikon variety bred for leaf consumption rather than root; thin small root with abundant tender greens; principal domestic regions Chiba, Saitama, Hyogo; year-round greenhouse + spring/autumn outdoor |
| Typical functions | Greens-focused daikon — leaves are primary product, Furikake (rice seasoning) — daikon leaf furikake retail, Asazuke (light pickle) including leaves, Stir-fry and miso-soup green |
| Regulatory status in Japan | Standard agricultural product labeling. Leaves-focused variety. Not a designated allergen. |
Ha-daikon (葉だいこん / 葉大根) is the leaf-daikon variety — bred for leaf rather than root consumption. Thin root, abundant tender greens. Defining ingredient for **daikon-leaf furikake** rice seasoning. Chiba, Saitama, Hyogo regional supply.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh ha-daikon retail (greens-focused bunch)
- Daikon-leaf furikake retail finished product
What it is
Raphanus sativus leaf-daikon variety bred for green-consumption.
Typical uses in Japanese products
Daikon-leaf furikake rice seasoning.
Asazuke pickle preparation.
Stir-fry and miso-soup green.
For OEM: furikake B2B raw material, fresh greens retail.
Regulatory classification in Japan
Standard food labeling. Origin disclosure. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty in Asian-cuisine and macrobiotic channels. |
|---|---|
| USA | Niche specialty positioning. |
| China | Established as daikon greens. |
| Korea | Established as mu greens. |
Example products
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Sharing similar functions
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From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — 葉だいこん 葉
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.