takuan
Sign in to saveTakuan (; also spelled takuwan), or takuan-zuke (; 'pickled takuan'), known as danmuji () 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 to aid digestion.
Key facts
- Food.name
- Takuan
- Food.image
- takuan.jpg
- Food.image_size
- 300px
- Food.caption
- Traditional takuan showing sliced preparation
- Food.country
- Japan
- Food.type
- Side dish
- Food.served
- Cold
- Food.main_ingredient
- Daikon
via Wikipedia infobox
Article
8 sectionsContents
- History
- Usage
- In Korea
- Production
- Gallery
- See also
- References
- External links
Takuan (; also spelled takuwan), or takuan-zuke (; 'pickled takuan'), known as danmuji () 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 to aid digestion.
==History== thumb|Takuan slices In Japan, famous Buddhist monk Takuan Sōhō (1573–1645) is popularly credited with creating this yellow pickle, which now bears his name.