Japanese vegetable seeds

Grow your own Japanese veggies with Niwaki Japanese vegetable seeds. Experience the unique flavours and benefits of these traditional vegetables in your own garden. Sayonara, shop-bought produce!

Daikon (Japanese Radish) seeds:

• Celebrated as much for its crisp and tender texture as for its mild, delicate flavour, this large white radish may be grated fresh or pickled, while cooking will reveal a smooth sweetness.
• Sow outside from mid-June in partial or full sun
• Normal, loose garden soil is preferable to high-nutrient mixes

Nasu (Japanese Aubergine) seeds:

• With a delicate skin and almost no seeds, this reliable, early-maturing variety produces sweet, mild fruits.

• If you make one dish with your crop, make it miso glazed aubergine: so simple but so very delicious. And if you can resist eating them all that way, you might enjoy them pickled.

Kyuri (Japanese Cucumber) seeds:

• Slighter, more slender and with a more delicate skin than European varieties, Kyuri are a sweeter alternative with crisp, cool, succulent flesh. Delicious freshly pickled or added to salads.
• Plant seeds on their sides, inside from January or outside in a sunny spot from late May
• Intolerant of frost

Kabocha (Japanese Pumpkin) seeds:

• Rich, sweet and creamy orange flesh encased in an edible green skin make for a versatile and nutritious addition to your vegetable patch. Delicious roasted or eaten as tempura, it is highly prized in Japan for the length of time for which it can be stored over the winter.
• Sow vertically, 1cm deep and 50cm apart in a sheltered spot with plenty of well-rotted manure.