''Takuan'' (; also spelled ''takuwan''), or ''takuan-zuke'' (; 'pickled takuan'), known as ''danmuji'' () in the context of

Korean cuisine Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...

, is a pickled preparation of daikon radish. As a popular part of traditional

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with m ...

, ''takuan'' is often served uncooked alongside other types of ''

tsukemono are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an '' okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and a ...

'' ('pickled things'). It is also enjoyed at the end of meals to aid

digestion Digestion is the breakdown of large insoluble food compounds into small water-soluble components so that they can be absorbed into the blood plasma. In certain organisms, these smaller substances are absorbed through the small intestine into th ...

History

In Japan, famous Buddhist monk Takuan Sōhō (1573–1645) is popularly credited with creating this yellow pickle, which now bears his name.Nagamura, Kit
"All at sea in Shinagawa"
''The Japan Times Online''. October 5, 2007. Accessed July 11, 2011.

Usage

Usually, ''takuan'' is washed with water to remove excess

brine Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawat ...

and then sliced thinly before serving. It is eaten as a

side dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.snack A snack is a small portion of Human food, food generally Eating, eaten between meals. Snacks come in a variety of forms including Food packaging, packaged snack foods and other processed foods, as well as items made from fresh ingredients at ho ...

at teatime. Strip-cut ''takuan'' is often used for Japanese

bento A is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections). Outside Japa ...

. Traditional ''takuan''—using daikon radish that has been sun-dried and then pickled in a

rice bran Bran, also known as miller's bran, is the component of a cereal grain consisting of the hard layersthe combined aleurone and pericarpsurrounding the endosperm. Corn (maize) bran also includes the pedicel (tip cap). Along with the germ, it is ...

bed—is sometimes

stir-fried Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries ...

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, c ...

when getting older and sour. Some

sushi is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in n ...

rolls use strip-cut ''takuan'' for ingredients, e.g. ''shinkomaki'' (''takuan'' only) and ''torotaku-maki'' (''maguro'' atty tunaand ''takuan'').

In Korea

''Takuan'' is called ''danmuji'' () in Korea. ''Danmuji'' is a common ''

banchan ''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulg ...

'' (side dish) served with '' bunsik'' (light meal or snack), as well as with Korean Chinese dishes.

Production

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 In physiology, dehydration is a lack of total body water that disrupts Metabolism, metabolic processes. It occurs when free water loss exceeds intake, often resulting from excessive sweating, health conditions, or inadequate consumption of wate ...

and flexible. Next, the daikon is placed in a pickling crock and covered with a mixture of

salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

, rice

bran Bran, also known as miller's bran, is the component of a Cereal, cereal grain consisting of the hard layersthe combined aleurone and Fruit anatomy#Pericarp layers, pericarpsurrounding the endosperm. Maize, Corn (maize) bran also includes the p ...

, optionally

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...

, daikon greens,

kombu ''Konbu'' (from ) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' () or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icela ...

, and perhaps

chilli pepper Chili peppers, also spelled chile or chilli ( ), are varieties of berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency ( ...

and/or dried

persimmon The persimmon () is the edible fruit of a number of species of trees in the genus '' Diospyros''. The most widely cultivated of these is the Chinese and Japanese kaki persimmon, ''Diospyros kaki''. In 2022, China produced 77% of the world's p ...

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. Most mass-produced ''takuan'' uses salt or

syrup In cooking, syrup (less commonly sirup; from ; , beverage, wine and ) is a condiment that is a thick, viscous liquid consisting primarily of a Solution (chemistry), solution of sugar in water, containing a large amount of dissolved sugars but ...

to reduce the dehydration time, and artificial color to enhance the appearance. ''Iburi-gakko'' (lit. 'smoked ''takuan''') is eaten in

Akita Prefecture is a Prefectures of Japan, prefecture of Japan located in the Tōhoku region of Honshu.Nussbaum, Louis-Frédéric. (2005). "Provinces and prefectures" in ; "Tōhoku" in . Its population is estimated 915,691 as of 1 August 2023 and its geographi ...

in the North. It is smoked rather than sun-dried before pickling.

Gallery

File:Takuan by -puamelia-.jpg, Sliced File:Takuan by Heroic Beer near Eiheiji, Fukui.jpg, Whole File:Tsuruga 20240608104455 (53900062167).jpg,

Katsudon is a popular Japanese food, a bowl of rice topped with a fried tonkatsu pork cutlet, egg, vegetables, and condiments. The dish's name is a portmanteau of the Japanese words ''tonkatsu'' (pork cutlet) and ''donburi'' (rice bowl). Preparation T ...

with takuan File:Zippys Zip Pac.jpg,

Bento A is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections). Outside Japa ...

with takuan File:塩むすび 2016 (29498749770).jpg,

Onigiri , also known as or , is a Japanese cuisine, Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in ''nori'' (seaweed). Onigiri traditionally have sour or salty fillings such as ''um ...

with takuan File:汁 (24850835907).jpg, Rice and

miso soup is a traditional Japan, Japanese soup consisting of miso paste mixed with a ''dashi'' Stock (food), stock. It is commonly served as part of an meal, meaning "one soup, three dishes," a traditional Japanese meal structure that includes rice, sou ...

with takuan

References

External links

Tokyo Central Pickle Co., Ltd.
History of Takuan and Its Varieties. {{Japanese food and drink Japanese pickles Japanese cuisine terms Korean Chinese cuisine Buddhist cuisine