Parent Product
Cured Daikon
Last Updated
2026-06-11
Key takeaways for search and sourcing teams
- Pickled Daikon market coverage spans 4 countries.
- 46 exporter companies and 41 importer companies are indexed in the global supply chain intelligence network for this product.
- 531 supplier-linked transactions are summarized across the top 2 countries.
- 0 premium suppliers and 0 catalog items are currently listed.
- Wholesale sample entries: 0; farmgate sample entries: 0.
- Page data last updated on 2026-06-11.
Global Supplier Transactions, Export Activity, and Price Benchmarks for Pickled Daikon
Analyze 531 supplier-linked transactions across the top 2 countries, with monthly unit-price benchmarks to track export competitiveness and sourcing risk for Pickled Daikon.
Pickled Daikon Country YoY Change in Supplier Transactions and Export Momentum
Compare positive and negative YoY shifts in Pickled Daikon to identify accelerating supplier markets and weakening export corridors.
Top YoY shifts for Pickled Daikon: China (+13.8%), Japan (+3.6%).
Pickled Daikon Country-Level Supplier Transaction and Unit Price Summary
As of 2025-07, benchmark Pickled Daikon country transaction counts with monthly unit price and volume to prioritize supplier and export markets.
In 2025-12, countries with visible Pickled Daikon transaction unit prices: Japan (10.62 USD / kg), China (0.67 USD / kg).
| Country | YoY Change | Transaction Count | 2025-07 | 2025-08 | 2025-09 | 2025-10 | 2025-11 | 2025-12 | 2026-01 | 2026-02 | 2026-03 | 2026-04 | 2026-05 | 2026-06 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| China | +13.8% | 518 | 0.75 USD / kg (396,960 kg) | 0.65 USD / kg (380,350 kg) | 0.65 USD / kg (518,268 kg) | 0.57 USD / kg (619,500 kg) | 0.61 USD / kg (759,477 kg) | 0.67 USD / kg (459,610 kg) | ||||||
| Japan | +3.6% | 13 | 10.53 USD / kg (300 kg) | - (-) | 10.59 USD / kg (604 kg) | 11.33 USD / kg (400 kg) | 11.29 USD / kg (466 kg) | 10.62 USD / kg (580 kg) |
Pickled Daikon Global Supply Chain Coverage
87 companies
46 exporters and 41 importers are mapped for Pickled Daikon.
Exporters and importers can use Tridge Supply Chain Intelligence company profiles and analytics to identify counterparties for Pickled Daikon, benchmark reach, and prioritize outreach by market.
Pickled Daikon Export Supplier Intelligence, Trade Flows, and Price Signals
46 exporter companies are mapped in Tridge Supply Chain Intelligence for Pickled Daikon. Exporters and importers can use company profiles and analytics to evaluate supplier coverage, trading activity, and route opportunities.
Pickled Daikon Top Exporters and Supplier Profiles
Review leading exporter profiles while benchmarking against 46 total exporter companies in the Pickled Daikon supply chain intelligence network. Exporters and importers can unlock company profiles and analytics to qualify partners faster.
(China)
Latest Export Transaction: 2026-02-09
Industries: Food ManufacturingFood Packaging
Value Chain Roles: Food Manufacturing
Exporting Countries: South Korea
Supplying Products: Cured Daikon, Pickled Daikon
(Japan)
Latest Export Transaction: 2026-04-22
Industries: Food Manufacturing
Value Chain Roles: Food Manufacturing
Exporting Countries: South Korea
Supplying Products: Cured Daikon, Pickled Daikon
(China)
Latest Export Transaction: 2026-02-03
Industries: Beverage ManufacturingFood ManufacturingFood Packaging
Value Chain Roles: Farming / Production / Processing / PackingFood ManufacturingTrade
Exporting Countries: South Korea
Supplying Products: Cured Daikon, Pickled Radish, Pickled Daikon
(Japan)
Latest Export Transaction: 2026-02-03
Industries: Food Manufacturing
Value Chain Roles: Food Manufacturing
Exporting Countries: South Korea
Supplying Products: Pickled Radish, Cured Daikon, Pickled Daikon +1
(China)
Latest Export Transaction: 2026-05-11
Industries: Crop ProductionFood Manufacturing
Value Chain Roles: Farming / Production / Processing / Packing
Exporting Countries: South Korea
Supplying Products: Pickled Radish, Cured Daikon, Pickled Daikon Radish +1
(China)
Latest Export Transaction: 2026-05-11
Industries: Food Manufacturing
Value Chain Roles: Food Manufacturing
Exporting Countries: South Korea
Supplying Products: Pickled Radish, Cured Daikon, Pickled Daikon Radish +2
Pickled Daikon Global Exporter Coverage
46 companies
Exporter company count is a key signal for Pickled Daikon supply depth and sourcing optionality.
Use Supply Chain Intelligence analytics to narrow Pickled Daikon opportunities by country, product, and value-chain role, then open company profiles to validate fit.
Pickled Daikon Import Buyer Intelligence, Demand Signals, and Price Benchmarks
41 importer companies are mapped for Pickled Daikon demand intelligence. Use Supply Chain Intelligence company profiles and analytics to prioritize buyers, distributors, and downstream demand partners by market.
Pickled Daikon Top Buyers, Importers, and Demand Partners
Review leading buyer profiles and compare them against 41 total importer companies tracked for Pickled Daikon. Exporters and importers can use Supply Chain Intelligence company profiles and analytics to evaluate buyer quality and demand concentration.
(South Korea)
Latest Import Transaction: 2026-05-11
Industries: Brokers And Trade Agencies
Value Chain Roles: -
(South Korea)
Latest Import Transaction: 2026-05-20
Employee Size: 11 - 50 Employees
Industries: Freight Forwarding And Intermodal
Value Chain Roles: -
(United States)
Latest Import Transaction: 2026-05-11
Sales Revenue: USD 1M - 5M
Industries: Others
Value Chain Roles: -
(South Korea)
Latest Import Transaction: 2026-05-11
Industries: Animal ProductionCrop ProductionFood Manufacturing
Value Chain Roles: -
(Japan)
Latest Import Transaction: 2026-05-11
Industries: Others
Value Chain Roles: -
(South Korea)
Latest Import Transaction: 2026-05-11
Employee Size: 11 - 50 Employees
Sales Revenue: USD 5M - 10M
Industries: Food Manufacturing
Value Chain Roles: -
Global Importer Coverage
41 companies
Importer company count highlights the current depth of demand-side visibility for Pickled Daikon.
Use Supply Chain Intelligence analytics and company profiles to identify active Pickled Daikon buyers, compare partner density by country, and refine GTM priorities.
Classification
Product TypeProcessed Food
Product FormPickled / Preserved
Industry PositionValue-Added Processed Vegetable Product
Market
Pickled daikon is a processed vegetable product closely associated with East Asian food cultures, particularly Japanese takuan (rice-bran/salt pickling) and Korean danmuji-style sweet-and-sour pickled radish used in items like sushi rolls and kimbap. International trade typically ships as vacuum-packed or brined retail and foodservice formats, often sold through ethnic retail and restaurant supply chains. Product-specific global trade statistics are difficult to isolate because customs codes generally group pickled vegetables together (e.g., HS heading 2001 and subheading 200190). Supply economics are tied to daikon/radish crop availability plus processing capacity (salting/acidification, maturation, packaging) and importer compliance expectations for acidified foods and permitted additives.
Major Producing Countries
- JapanLong-standing production and commercialization of pickled daikon (takuan) within the broader tsukemono category.
- South KoreaCommercial production of danmuji-style pickled radish products for domestic use and export channels.
Major Exporting Countries
- JapanExports branded takuan products through established pickles manufacturers.
- South KoreaExports danmuji-style pickled radish (often positioned for kimbap/foodservice use) via B2B wholesale channels.
Supply Calendar
- Japan:Dec, Jan, Feb, Mar, AprDaikon harvest for traditional pickled-daikon uses is commonly described as a winter-to-spring window in regional Japanese sources; exact timing varies by growing area and cultivar.
Specification
Major VarietiesDaikon (Japanese white radish), Korean radish (mu) used for pickled-radish styles
Physical Attributes
- Crunchy, firm bite is a primary quality cue; softening indicates over-processing or quality loss
- Color can range from off-white to yellow depending on style and ingredients; uniformity is often specified by buyers
- Common cut formats include whole/halves, slices (half-moons), sticks, and strips for roll-filling applications
Compositional Metrics
- Finished equilibrium pH is a critical safety and compliance parameter for acidified, shelf-stable pickled products; pH 4.6 is a widely used regulatory threshold distinguishing low-acid canned foods from acidified products
- Salt and sugar levels drive flavor profile and texture retention; brine concentration and time-in-brine are key process levers
Packaging
- Vacuum-sealed pouches (retail and foodservice), often with brine or seasoning liquid
- Rigid tubs or pails for foodservice/ingredient use (e.g., sliced/stick formats for rolls)
- Glass jars for vinegar-pickled formats in some retail channels
ProcessingTwo broad processing approaches: (1) salting/brining with maturation (often rice-bran-associated in takuan-style) and (2) vinegar/acetic-acid pickling (danmuji-style sweet–sour brines)Optional pasteurization/heat treatment enables ambient-stable distribution; non-heat-treated products typically require refrigeration and shorter dating
Supply Chain
Value Chain
- Raw radish procurement (daikon/mu) -> washing/peeling -> cutting (whole/half/slice/stick) -> salting/brining or acidified pickling -> maturation/holding -> desalting/rinsing (where applicable) -> seasoning/brining adjustment -> packaging (often vacuum) -> optional pasteurization -> metal detection/label control -> distribution (ambient or refrigerated depending on process)
Demand Drivers
- Foodservice and retail demand linked to Japanese and Korean cuisine globalization (roll fillings, side dishes, noodle-meal accompaniments)
- Convenience-driven formats (pre-cut sticks/slices) used as ready-to-serve ingredients in prepared foods
Temperature
- Shelf-stable, hermetically sealed and heat-processed variants can ship and store ambient; cold-chain is needed for refrigerated pickles and for quality retention once opened
- Avoiding excessive heat exposure during storage helps preserve crunch and color stability
Shelf Life
- Shelf life is strongly process-dependent: pasteurized/heat-processed and sealed products carry long ambient shelf life, while fresh-pack or non-heat-treated pickles generally require refrigeration and have shorter dating
- Once opened, most commercial products instruct refrigeration to preserve quality and manage microbial risks
Risks
Food Safety HighFor shelf-stable pickled daikon, inadequate acidification, process deviations, or poor hygiene controls can create serious foodborne illness and trade disruption risks (e.g., detentions/recalls), especially where products are packed in sealed containers and distributed without refrigeration.Use validated scheduled processes where applicable; monitor equilibrium pH and critical limits; implement HACCP/GHP controls aligned to Codex guidance; maintain robust traceability and importer specifications.
Regulatory Compliance MediumAdditive permissions and labeling expectations (acidulants, preservatives, and any colorants used for yellow styles) vary by destination market; non-compliance can block market access even when product is otherwise safe.Formulate to comply with Codex GSFA as a baseline, then verify destination-country additive and labeling rules; retain documentation for ingredient identity and use levels.
Quality Degradation MediumTexture softening, uneven color, and off-flavors can occur from raw material variability, over-brining, long storage, or temperature abuse, reducing buyer acceptance in retail and foodservice.Control raw radish size/maturity, salting time, and brine strength; specify texture and color targets; manage storage conditions and first-expiry-first-out rotation.
Trade Data Visibility LowPickled daikon is not consistently separable in global customs statistics because pickled vegetables are often reported in aggregated HS categories, complicating transparent market sizing and benchmarking.Use buyer/supplier shipment records and product-level HS subcodes where available; triangulate with retailer scans and distributor sell-through where possible.
Sustainability
- High-salinity brine wastewater management (treatment and disposal) is a key environmental issue for pickling operations
- Single-use packaging (vacuum pouches, multilayer films) creates recyclability challenges in many markets
FAQ
Why is pH control especially important for shelf-stable pickled daikon?Because shelf-stable pickled products may be distributed without refrigeration, processors and importers rely on validated acidification and hygiene controls. Equilibrium pH is a key safety parameter for acidified foods, and failures can trigger serious food-safety incidents and immediate trade disruptions such as detentions, recalls, and delistings.
Does pickled daikon need refrigeration?It depends on how it was processed and packaged. Heat-processed, sealed products are commonly distributed ambient, while non-heat-treated or fresh-pack pickles typically require refrigeration; once opened, many products instruct refrigeration to preserve crunch, flavor, and safety.
What are the most common commercial forms of pickled daikon in international channels?Common formats include vacuum-packed whole or half radishes, sliced half-moons, and stick/strip cuts intended for roll fillings and side-dish service. Products may be brined/matured (takuan-style) or vinegar-pickled in sweet-and-sour brines (danmuji-style).
Sources
Pickled Daikon Country Coverage for Suppliers, Export Flows, and Prices
Explore country-level Pickled Daikon market pages for supplier coverage, trade flows, and price benchmarks.
Related Pickled Daikon Product Categories
Browse parent, sub, derived, and raw-material product market pages related to Pickled Daikon.
Parent product: Cured Daikon
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