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Takuan (Japanese: 沢庵; also spelled takuwan), or takuan-zuke (沢庵漬け; 'pickled takuan'), known as danmuji (단무지) in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled things'). It is also enjoyed at the end of meals as it is thought to aid digestion.
In Japan, Takuan Sōhō is credited with creating this yellow pickle, which now bears his name. Takuan was introduced from Japan to Korea at the time of Korea under Japanese rule, and now it can be eaten at Korea as well.
Usually, takuan is washed with water to remove excess brine and then sliced thinly before serving. It is eaten as a side dish during meals, and eaten as a snack at teatime. Strip-cut takuan is often used for Japanese bento. Traditional takuan—using daikon radish that has been sun-dried and then pickled in a rice bran bed—is sometimes stir-fried or braised when getting older and sour. Some sushi rolls use strip-cut takuan for ingredients, e.g. shinkomaki (takuan only) and torotaku-maki (maguro [fatty tuna] and takuan).
In the traditional process of making takuan, the first step is to hang a daikon radish in the sun for a few weeks by the leaves until it becomes dehydrated and flexible. Next, the daikon is placed in a pickling crock and covered with a mixture of salt, rice bran, optionally sugar, daikon greens, kombu, and perhaps chilli pepper and/or dried persimmon 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 color and quite pungent.
- Nukazuke – Japanese pickle made by fermenting vegetables in rice bran
- Pickled radish – A radish dish served with Korean fried chicken
- List of foods named after people – Wikipedia list article
- List of pickled foods – List of links to Wikipedia articles on pickled foods
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- Surh, Jeonghee; Kim, Young-Kyung Lee; Kwon, Hoonjeong (2008). "Korean Fermented Foods: Kimchi and Doenjang". In Farnworth, Edward R. (ed.). Handbook of Fermented Functional Foods (Second ed.). Boca Raton: CRC Press. p. 336. ISBN 978-1-4200-5326-5.
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- Tokyo Central Pickle Co., Ltd. (in Japanese) History of Takuan and Its Varieties.