Our Daikon Red is a favourite amongst chefs. Maybe it’s due to its striking deep purple-red colour, its intense and spicy flavour, or its unique shape. Or maybe because of all three of them! 

Chefs like to use our Daikon Radish mainly for pre- or main-courses, as the taste goes well with vegetables, meat, fish and so forth. In the dish below, Restaurant Fitzgerald combined eel with horse radishes, sunflower seeds, and custard. And to top it all off, they added some spicy Daikon Red, Sunflower, and a fresh Begonia flower.⁠