Takuan, a traditional Japanese pickle made from daikon radish, is a popular food in Japan and believed to aid digestion. The radish is exposed to sunlight for two weeks, then pickled in a mixture of various ingredients for several months. It is often served alongside other Japanese pickles and rice. South Korea also has a similar dish called danmuji.
Japan is famous for its colorful and unique cuisine. Takuan, or a traditional Japanese pickle, is a favorite treat for many people, both in Japan and abroad. Also known as takuan-zuke or takuwan, it is made from a specially treated radish and is often served after a meal.
Takuan is a very popular food in Japan. In contrast to the traditional cucumber used in Western pickling, takuan is made from daikon radish. Besides being a tasty treat, Takuan is also believed to aid the digestive process after a meal. Most typical Japanese meals call for pickled vegetables of some sort. The flavor of these pickles is considered tangy and sharp, with a crunchy texture.
To prepare takuwan, a daikon radish is exposed to sunlight for two weeks. Usually made by hanging the radish upside down, the process lasts until the radish becomes pliable. The radish is then placed in pickling soil and dipped in a mixture of various ingredients. Traditional ingredients include vinegar, salt and rice bran or nuka. The pickling blend can be flavored, however, with almost anything, including popular choices like kombu, daikon greens, sugar, dried persimmon peel, or chili peppers.
The lengthy process continues by placing a weight over the crock to keep it tightly closed. If a crock isn’t available, other containers, such as a barrel, can be used. The radish then pickles for several months within the blend. Some chefs choose to remove the product after just one month for a lighter flavour. While complete takuan is typically yellow in color, this is often due to a food coloring additive.
Pickled radishes are so important to the Japanese that many people make their own at home. Pickles are usually created in the fall to be eaten during the winter months. The delicacies are named after a famous Zen Buddhist priest who introduced them to Japan. Nutritionally, pickles are a good source of B vitamins as well as beneficial lactobacilli bacteria.
Takuwan can be served alongside other Japanese pickles, or tsukemono, as a specialty dish. Accompanying tsukemono may include pickled turnip, bok choy, cucumber and plum, or umeboshi. This meal can be completed with rice. Tsukemono can also serve as a side dish, side dish, or part of the Japanese tea ceremony.
South Korea is another place where pickled radish is popular. Here, it is called danmuji. South Korean dishes such as jajangmyeon, a blend of noodles, soybean paste, meat and vegetables, often call for the use of radish as a filler or side dish.
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