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Takuan

 
Takuan

 
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Takuan
 
 
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, also known as Takuwan, is a popular traditional Japanese
Japanese people

The are the predominant ethnic group of Japan. Worldwide, approximately 130 million people are of Japanese descent; of these, approximately 127 million are residents of Japan....
 pickle
Pickle

Pickle or pickling may refer to:Food * Pickling, the process of preserving a food by soaking and storing it in vinegar or brine...
. It is made from daikon
Daikon

is the Japanese name for a mild-flavored, very large, white, East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia....
 radish. In addition to being served alongside other types of tsukemono
Tsukemono

are Japanese Pickling. They are served with rice as okazu , and sometimes with Drink as an sakana .The most common kinds are pickled in Edible salt or brine....
 in traditional Japanese cuisine
Japanese cuisine

Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule....
, takuan is also enjoyed at the end of meals as it is thought to aid digestion
Digestion

Digestion is the mechanical and chemical breaking down of food into smaller components, to a form that can be Absorption, for instance, by a blood stream....
.

Takuan is made by first hanging a daikon radish in the sun for a few weeks until it becomes flexible.






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Takuan
, also known as Takuwan, is a popular traditional Japanese
Japanese people

The are the predominant ethnic group of Japan. Worldwide, approximately 130 million people are of Japanese descent; of these, approximately 127 million are residents of Japan....
 pickle
Pickle

Pickle or pickling may refer to:Food * Pickling, the process of preserving a food by soaking and storing it in vinegar or brine...
. It is made from daikon
Daikon

is the Japanese name for a mild-flavored, very large, white, East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia....
 radish. In addition to being served alongside other types of tsukemono
Tsukemono

are Japanese Pickling. They are served with rice as okazu , and sometimes with Drink as an sakana .The most common kinds are pickled in Edible salt or brine....
 in traditional Japanese cuisine
Japanese cuisine

Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule....
, takuan is also enjoyed at the end of meals as it is thought to aid digestion
Digestion

Digestion is the mechanical and chemical breaking down of food into smaller components, to a form that can be Absorption, for instance, by a blood stream....
.

Takuan is made by first hanging a daikon radish in the sun for a few weeks until it becomes flexible. Next, the daikon is placed in a pickling crock and covered with a mix of salt
Edible salt

Salt is a dietary mineral composed primarily of sodium chloride that is essential for animal life, but toxic to most land plants. Salt flavor is one of the taste#Basic_tastes, an important Salting_ and a popular food seasoning....
, rice bran
Bran

Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with cereal germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains....
, optionally sugar
Sugar

Sugar is a class of edible crystalline substances, mainly sucrose, lactose, and fructose. Human taste buds interpret its flavor as sweet. Sugar as a basic food carbohydrate primarily comes from sugar cane and from sugar beet, but also appears in fruit, honey, sorghum, sugar maple , and in many other sources....
, daikon greens, kombu
Kombu

Kombu or konbu , also called dashima or haidai , are edible kelp from the family Laminariaceae widely eaten in East Asia....
, and perhaps chilli pepper and/or dried persimmon
Persimmon

A persimmon, known to the ancient Greeks as "the fruit of the gods" is the edible fruit of a number of species of trees of the genus Diospyros in the ebony wood family ....
 peels. A weight is then placed on top of the crock, and the daikon is allowed to pickle for several months. The finished takuan is usually yellow in colour, although most mass-produced takuan rely on food coloring for this effect.

Takuan is popular also in South Korea, and is called danmuji. It is used as a filling for gimbap
Gimbap

Gimbap or kimbap is a popular Korean cuisine#Korean snacks made from steamed white rice and various other ingredients, rolled in Gim and served cold in bite-size slices....
, or as an accompaniment to Korean dishes, typically jajangmyeon
Jajangmyeon

Jajangmyeon is a Korean dish, derived from the Chinese dish zhajiang mian. It consists of wheat noodles topped with a thick sauce made of chunjang , diced meat and vegetables, and sometimes also seafood....
.

See also

  • Daikon
    Daikon

    is the Japanese name for a mild-flavored, very large, white, East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia....
  • Tsukemono
    Tsukemono

    are Japanese Pickling. They are served with rice as okazu , and sometimes with Drink as an sakana .The most common kinds are pickled in Edible salt or brine....