Get It Now: Shunkyo Radish

Simplicity still dazzles

When it comes to seeds, my philosophy is simple — go for red. Red signals life, heat, flavor, and fire. It’s bold enough to catch the eye and humble enough to grow quietly underground. So when I started looking for a radish that matched that energy, Shunkyo felt like destiny.

I like mine pickled. A small jar of edible jewels that add a pop to everything they touch. But you can slice them raw, toss them into a quick boil, or layer them on anything that could use a little attitude.

Quick Facts:

• Shunkyo is a daikon-type radish with red (pink to electric pink) skin and white flesh.

• Its stems are rhubarb-colored, and its foliage is edible.

• Its origin is traced to Northern China (a common region for daikon radishes)

• It is often boiled, pickled, or used in soups.

Culinary Uses:

• Boiled

• Pickled

  • Pickling or fermenting to preserve flavor

• Tossed into soups

• Raw slices in salads

• Pureed and paired with fish (e.g. Arctic char, salmon)

• Roots, stems, and leaves (greens) can be used in stir-fries, soups, or sautes

Medicinal & Wellness Uses

• A good source of fiber to regulate the digestive tract

• High in vitamin C, which supports immune function and has antioxidant effects.

• Anti-inflammatory, antioxidant phytochemicals (e.g. quercetin, ferulic acid) present in cruciferous vegetables and radishes

• When fermented or pickled, it may contribute probiotic benefits (for gut health) due to lacto-fermentation.

Moodboard and Aesthetic Takeaways

Playlist

Quick and vibrant, this playlist is ready for the weekend— perfect for anyone who loves a quick reward. The flavor is captivating, sharp, sweet, crisp yet tender, with just enough heat to keep you lively.