KAMEIDO-DAIKON　

The white radish is vital in traditional Japanese cuisine, and the Kameido daikon was a rare variety found in Edo (the former name of Tokyo). Compared to regular daikon, Kameido daikon is smaller and has less water. Health wise, daikon is well-known for it's high amount of diastase, an enzyme which aids with the digestion of carbohydrates by quickly converting starches to sugar. It is said that eating grated daikon with a meal helps reduce heartburn and acid-refulx. In addition to daikon's digestive aid properties, it also contains Vitamin C and minerals. Kameido Daikon has twice the Vitamin C of regular daikon.