Dish

Takuan

Takuan is a crunchy and tangy pickle that is often served as a side dish in Japanese cuisine. The dish is made by slicing daikon radish into thin strips and then pickling it in a mixture of salt, sugar, and rice vinegar. The pickling process can take up to a week and the resulting pickle is bright yellow in color. Takuan is often served alongside sushi or as a garnish for other Japanese dishes.

Asian cuisine› East Asian cuisine› Japanese cuisine

Pickling

Origins and history

Takuan has been a popular dish in Japan for centuries. It is believed to have originated in the Edo period and was often served as a snack for samurai warriors.

Dietary considerations

Suitable for vegans and gluten-free diets. May contain soy.

Variations

There are many variations of takuan. Some recipes call for the addition of turmeric to enhance the color of the pickle, while others use honey instead of sugar. Some variations may also include additional spices or flavorings.

Presentation and garnishing

Takuan is typically served in small slices or strips and is often garnished with sesame seeds or shiso leaves. Adding a small amount of mirin to the pickling mixture can help to enhance the flavor of the pickle.

Tips & Tricks

Takuan can be stored in the refrigerator for up to several months. To prevent the pickle from becoming too salty, it is important to rinse the daikon thoroughly before pickling. Additionally, using a mandoline or vegetable slicer can help to ensure that the daikon is sliced evenly and thinly.

Side-dishes

Takuan is often served as a side dish alongside sushi or other Japanese dishes. It pairs well with sake or green tea. Other traditional side dishes that may be served with takuan include miso soup, edamame, and pickled vegetables.