The sharp radishy flavour of its namesake the daikon makes Daikon Cress a flavourful addition to dishes.
 
The cress does well in combinations with raw fish such as tuna, salmon, mackerel, and herring. Daikon Cress also adds that little bit extra to a tossed salad.
 
Daikon Cress is a very popular item in Japan, where it is called ‘kaiware’. (The Japanese name for radish is Daikon). It is produced from local radish seed and has the true taste of horseradish.