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Takuan pickled daikon radish in a glass jar

Takuan (Japanese Pickled Daikon)

Takuan is a traditional Japanese pickled daikon radish, often served alongside rice dishes, sushi, or bento boxes. The vibrant yellow color and slightly sweet, tangy flavor make it a favorite in Japanese cuisine. The origins of takuan date back to the Edo period, where Buddhist monks preserved radish for long-term storage. Over time, the fermentation process has evolved, incorporating different flavors such as kombu and chili for added depth. A pro tip: If you want a more intense flavor, allow the takuan to ferment for a few weeks in the refrigerator before consuming!

Prep Time 15 min
Preparation 5 min
Total 20 min
60 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 500 g Daikon radish
⭕ 40 g Salt
⭕ 50 g Sugar
⭕ 250 ml Rice vinegar
⭕ 250 ml Water
⭕ 5 g Turmeric powder
⭕ 5 g Kombu (dried kelp)
⭕ 1 Red chili pepper

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    Allergen Information
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    Preparation Steps

    1

    Wash and peel the daikon radish, then cut it into long strips or rounds.

    2

    In a large bowl, coat the daikon with salt and let it sit for 1 hour to release excess moisture.

    3

    In a saucepan, combine the rice vinegar, water, sugar, and turmeric powder. Bring to a gentle simmer, stirring until the sugar dissolves.

    4

    Place the salted daikon into a clean glass jar, adding the kombu and red chili pepper for extra flavor.

    5

    Pour the hot pickling liquid over the daikon, ensuring it is fully submerged.

    6

    Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 3 days before consuming.

    7

    The takuan will develop a deeper flavor over time and can be stored in the refrigerator for up to one month.