Tokinashi Daikon Radish, Heirloom Seeds

Tokinashi Daikon Radish, Heirloom Seeds — The All-Season Japanese Daikon That Never Bolts or Goes Pithy

Tokinashi (Raphanus sativus) is a dento yasai — a traditional vegetable of Japan — and one of the most reliable all-season daikon varieties available. Popular across all seasons, Tokinashi produces long, crisp, white roots with firm flesh, strong pungency, and excellent flavor. Notably slow to bolt and never pithy, it remains harvestable even when roots reach 15–18 inches long. Cold-tolerant across all seasons, it allows for late radish harvests when other varieties have already fizzled. Perfect for fall relish trays, soups, salads, and pickling. 60–70 days.

Why Grow Tokinashi?

• All-season reliability — slow to bolt, never pithy, harvestable at 15–18 inches
• Traditional Japanese dento yasai — centuries of cultivation and culinary use
• Cold-tolerant across all seasons — late harvests when other varieties have fizzled
• Strong pungency with excellent flavor — firm, white, crisp flesh
• Versatile in the kitchen — soups, salads, pickling, and relish trays
• Open-pollinated heirloom — save seed year after year

Growing Notes

Direct sow throughout summer for fall and early winter harvest. Sow seeds ½ inch deep, 2–3 inches apart, in rows 12–18 inches apart. Thin to 6–8 inches. Full sun. Keep soil consistently moist. Deep, loose, well-draining soil produces the straightest roots.

Days to maturity: 60–70 days
Root size: Up to 15–18 inches, white
Packet size: 2.6 g / 300+ seeds
Type: Heirloom, Open-Pollinated, Annual
Spacing: 16 per sq ft
Sun: Full sun
USDA Zones: 3–12