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Japanese radish sprout (Kaiware daikon)

【Nigiri sushi: Others】
Kaiware is made by sprouting radish seeds, and the leaves and stems are eaten. Daikon radish sprouts were once considered a luxury ingredient used in high-end restaurants, but since the 1970s, hydroponic cultivation in Kyushu has enabled mass production, making them widely available in households. One reason sushi chefs use them is likely because they were once considered a luxury ingredient.

This sushi is made by blanching kaiware radish and then wrapping it in kelp.Sushi chefs over the age of 60 today should have experience making this as part of their apprenticeship. Some sushi restaurants still serve it as a light palate cleanser. Young Green Onion Shoots (Menegi) are made into the nigiri sushi without heating, resulting in a mild spiciness and a refreshing aroma. On the other hand, the kaiware, when seasoned with kelp, transforms from a sharp spiciness to a mellow spiciness. Kaiware is by no means vegetarian sushi, but rather a traditional sushi that has been around for a long time.

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