Sakurajima Giant

Family: Brassicaceae Root Vegetable

Sink your senses into the sheer presence of Sakurajima Giant daikon—an enormous, slow-maturing root with a clean, luminous bite and a subtly sweet, peppery edge.

The flesh stays crisp and juicy, with a fine, satiny texture that holds up beautifully for bold flavor-forward preparations, from fresh slices to hearty roasts and vibrant sauces. Grow it for the dramatic satisfaction of harvesting a true centerpiece root at about 75 days, then let its bright character shine in your favorite daikon-forward dishes.

Light: Full SunMaturity: 75 DaysHabit: Taproot

Botanical illustration of Sakurajima Giant

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Sakurajima Giant daikon brings a bigger-than-life crunch with a bright, peppery snap that stays juicy even when cooked hot. It’s built for thick-cut preparations—slice it, pickle it, or roast it—because the flesh keeps that satiny bite instead of collapsing.

Best Uses

super-thick slices shaved or cut into batons for quick pickles
high-heat roast or braise where it turns tender without going mushy
daikon-forward dipping sauce or quick simmered glaze
raw matchsticks for crunchy, ice-cold contrast

Flavor Profile

clean, luminous radish bite subtly sweet with a peppery edge crisp, juicy, satiny texture

Kitchen Pairings

miso soy sauce rice vinegar sesame oil ginger scallion

Frequently Asked Questions

What’s a common problem for Raphanus sativus (Sakurajima giant radish) and how can I control it?

Clubroot (caused by Plasmodiophora brassicae) is a frequent Brassicaceae issue, causing swollen roots and stunted growth. Improve drainage and avoid planting radishes in the same spot for several years; if you’ve had clubroot before, incorporate lime to keep soil pH higher (around 7) and remove infected plants promptly to reduce spread.

How often should I water Sakurajima giant radish during the main growing phase?

Keep the soil consistently evenly moist during bulbing (mid-season), because irregular moisture encourages cracking and fibrous roots. Water deeply about 1–2 times per week to wet the root zone, then adjust based on weather so the top few centimeters never fully dry out.

How do I know when Sakurajima giant radish is ready to harvest?

Harvest when the swollen roots reach the expected size for your planting conditions and the days-to-maturity window (~75 days from sowing) is reached. You can also judge by maturity of the leaves—when growth starts slowing and the root looks firm and fully developed at the soil line, it’s ready.