Daikon (Japanese Radish)
大根 (大根)
Por qué hacer sourcing en Japón
Sakurajima Daikon (Kagoshima) is the world's largest cultivated radish; Aokubi Daikon dominates Japanese commercial production for oden / pickle supply.
Spec clave
Vitamin C 12-15 mg/100g; isothiocyanate-derived diastase / amylase enzymes; protein 0.5-0.8%.
Producto final típico
Fresh retail (Sakurajima specialty), kiriboshi-daikon dried export, oden ready-meal.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100 kg fresh; 10–50 kg processed (kiriboshi, frozen)
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Hokkaido (largest), Chiba, Aomori, Kagoshima (Sakurajima)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (different cultivars, regions); peak November – February
- Estado regulatorio en Japón
- Food product; cultivation under JAS
- Nombre japonés
- 大根
- Romaji
- 大根
Sobre este ingrediente
Japanese white radish — Hokkaido, Chiba, Aomori, and Kanagawa lead commercial production. Central to oden, yosenabe, takuan pickle (existing entry), and a wide variety of Japanese cooking. Functional positioning targets isothiocyanate and digestive-enzyme content. Specific cultivars (Sakurajima Daikon Kagoshima — world's largest, Aokubi Daikon — most-cultivated) carry regional / size-based premiums. Distinct from existing radish-derived entries.
Estado regulatorio
| Japón | Food product; cultivation under JAS |
|---|---|
| Unión Europea | Food import; phytosanitary certificate |
| Estados Unidos | GRAS; FDA Prior Notice; phytosanitary |
| China | GACC; phytosanitary |