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Summary
Takuan, the intensely yellow pickled daikon radish, is a beloved accompaniment in Japanese cuisine, commonly found alongside various dishes and in bento boxes. As a type of Tsukemono, or pickled vegetable, Takuan starts with Daikon radish, which is dried for several weeks to achieve a pliable texture before being pickled for up to six months, often enhanced with natural or artificial coloring for its vibrant hue. Takuan is typically enjoyed with rice and other meals, making notable appearances in sushi styles like Futo Maki and Temaki, and is often served at the end of a meal due to its beneficial effects on digestion.This intensely yellow radish is something you'll often encounter in Japanese cuisine. Takuan is a very popular side dish that accompanies all kinds of Japanese dishes and is also commonly found in bento boxes (lunch boxes).
Takuan belongs to the Tsukemono – the pickled vegetables that play a big role in Japanese food. The base ingredient is Daikon radish, which can be compared to the German winter radish. It is dried for several weeks until soft and bendable, and then pickled for a total of 6 months. During pickling, it develops that vibrant yellow color. These days, however, food coloring—both natural and artificial—is often used to enhance the color.
How do you eat Takuan?
Takuan is often served with rice and other dishes, but it's also very popular with sushi. Takuan features especially often in Futo Maki (a type of sushi that is very wide and thick) and in Temaki-Sushi (a variety that visually looks like an ice cream cone). Takuan is also served at the end of a meal since—like all Tsukemono—it’s considered particularly good for digestion.
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