How to Grow Daikon Tokyo Long

Daikon Tokyo Long

Raphanus sativus var. longipinnatus

vegetable

Daikon Tokyo Long is a Japanese long radish variety prized for its mild, sweet flavor and tender white flesh. This cool-season crop produces elongated roots that can reach 12-14 inches in length and features smooth, crisp texture ideal for fresh eating, pickling, and Asian cuisine. It grows quickly, maturing in 50-70 days, making it perfect for succession planting.

Growing Conditions

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Sun: Full sun, 6-8 hours daily; tolerates partial shade in hot climates

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Water: Keep soil consistently moist but not waterlogged; provide 1-1.5 inches weekly. Inconsistent watering causes cracking and bitter flavor. Water deeply and evenly to encourage straight root development.

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Spacing: 4 inches

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Days to maturity: 50-70 days

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Planting depth: 0.5 inches

Soil

Type: Well-draining loamy soil, loose and friable to accommodate long root development

pH: 6.0-7.0

Amendments:

Compost aged manure sand for improved drainage avoid fresh manure which promotes forked roots

Growing Zones

Find your zone →

Thrives in zones 3-9; best as a cool-season crop in spring and fall

3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a 9b

Growth Stages

Germination

1-2 weeks

Seeds sprout and first cotyledons emerge; seedling is very delicate

Keep soil moist but not soggy. Germination occurs in 3-7 days at optimal temperatures (50-70°F). Provide good air circulation to prevent damping off.

Seedling

2-3 weeks

True leaves begin to form; thin seedlings develop their first true leaf pair

Thin seedlings to proper spacing (4 inches apart) when 1-2 inches tall. Handle carefully to avoid root damage. Remove weaker seedlings. Keep soil consistently moist.

Vegetative Growth

2-4 weeks

Foliage expands with deeply lobed leaves; root begins to thicken underground

Maintain consistent moisture and weed regularly. Mulch around plants to retain moisture and suppress weeds. Ensure loose, well-worked soil so roots develop straight and long.

Root Development

2-3 weeks

Root elongates and thickens; visible white root emerges from soil surface in final weeks

Maintain even moisture to prevent cracking and woodiness. If shoulder of root is exposed, it may develop green color; this is normal but some prefer to hill soil around it. Continue weeding.

Harvest Readiness

Harvest window is 1-2 weeks

Roots reach 12-14 inches long and 1-1.5 inches diameter; tender, crisp, and sweet

Begin harvesting when roots reach desired size (don't wait for full maturity as over-mature roots become woody). Roots can be left in ground in cool weather for extended harvest.

Companion Planting

Plan your garden →

Plant with:

Carrots Beets Spinach Lettuce Peas Beans Parsnips Turnips Chervil Arugula

Avoid planting near:

Cabbage Broccoli Cauliflower Kale Brussels sprouts Hissop Fennel

Common Pests

Use row covers until plants are established. Apply neem oil or spinosad. Plant trap crops of mustard nearby.
Use floating row covers. Apply beneficial nematodes to soil. Remove affected plants immediately.
and
Handpick in early morning. Use copper barriers or beer traps. Apply diatomaceous earth around plants.
Spray with strong water stream. Use insecticidal soap or neem oil. Encourage beneficial insects.
Use row covers early in season. Apply beneficial nematodes to soil in fall and spring.

Uses

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Fresh slicing and raw preparations

Culinary

Tokyo Long daikon's mild, sweet flavor makes it ideal for fresh eating in salads, slaws, and as a crudités vegetable. The tender flesh is crisp and refreshing, perfect for Japanese cuisine preparations like daikon salads and garnishes. [source]

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Pickling and fermentation

Culinary

The firm texture and subtle flavor of Tokyo Long daikon make it excellent for quick pickles, traditional takuan (Japanese pickled daikon), and kimchi. It ferments well and develops complex flavors while maintaining crispness. [source]

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Cooking and braising

Culinary

Tokyo Long daikon can be sliced, diced, or cut into rounds for stir-fries, soups, and braises. When cooked gently, it becomes tender while retaining a slight crispness and slightly sweet taste. [source]

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Digestive aid and traditional remedy

Medicinal

Daikon is used in traditional Asian medicine to aid digestion, reduce bloating, and support stomach health. It contains enzymes that help break down fats and proteins. [source]

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Foliage use

Household

The tender, young leaves of daikon Tokyo Long are edible and nutritious, similar to arugula. They can be added to salads, stir-fried as greens, or used in soups. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Harvest daikon when roots are 12-14 inches long and 1-1.5 inches in diameter, typically 50-70 days after planting. Pull gently or use a garden fork to loosen soil first to avoid breaking the long root. Daikon can be left in the ground in cool weather (below 50°F) for extended storage. In warmer climates, harvest promptly before roots become woody and peppery. Cut off foliage 1 inch above the root. Store unwashed roots in the refrigerator in a plastic bag for up to 3-4 weeks, or in a cool cellar in damp sand for longer storage.

Fun Facts

🌱 Daikon Tokyo Long is one of the most widely cultivated vegetables in Japan, where it's known as 'daikon' (大根, meaning 'big root') and is essential to Japanese cuisine and culture.
🌱 The longest daikon radishes on record exceed 2 feet in length and can weigh over 20 pounds; Tokyo Long varieties typically max out at 12-14 inches but can occasionally grow larger with ideal conditions.
🌱 Daikon radishes were brought to Japan from China around 800 CE and have been selectively bred there for over 1,200 years, resulting in many distinct Japanese varieties optimized for different regions and seasons.

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