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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 will often be encountered in Japanese cuisine. Takuan is a very popular side dish that complements a variety of Japanese dishes as well as bento boxes (lunch boxes).
Takuan is one of the Tsukemono – pickled vegetables that play a large role in Japanese food. The starting product is the daikon radish, which can be compared to the German winter radish. This is dried for a few weeks until it is soft and pliable, and then pickled for a total of 6 months. The bright yellow color is created during the pickling process. Today, however, this is often helped with food coloring – both natural and artificial.
How do you eat Takuan?
Takuan is often served with rice and other dishes, but is also very popular with sushi. Takuan is especially common in Futo Maki (a sushi variety that is very wide and thick) and in Temaki-Sushi (a variant that visually resembles a school cone). However, Takuan is also served at the end of the meal, as it – like all Tsukemono – is exceptionally good for digestion.
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