Microgreens for Asian Cuisines: Fast, Nutritious, Year-Round Production

The Best Microgreens for Asian CuisinesDaikon radish microgreens (kaiwari in Japanese) are one of the most prized garnishes in Japanese cuisine — peppery, crisp, and extraordinarily fresh-tasting. Shiso (perilla) microgreens have the full flavour of mature shiso leaves in a delicate, soft form. Sunflower microgreens provide crunch and nutty sweetness used in Korean salads. Pea shoots (dou miao) are essential in Chinese stir-fry cooking — harvest at the young shoot stage for the most tender t…