Takuan
Takuan ( Japanese 沢 庵 ) is a traditionally pickled radish from Japanese cuisine .
Takuan is a popular type of tsukemono , Japanese-style pickled vegetables. It is made from daikon , a white radish , and is cut into slices and served with many meals, or cut into strips for maki sushi . In Japanese cuisine, it is said to have a digestive effect.
To make takuan, daikon is first dried in the sun for a few weeks until it becomes soft and pliable. Then, the radishes as a whole in a wooden Einmachgefäß with salt and a are Mus from rice bran (Nukamiso) layered. The vessel is covered with dried radish leaves and weighted down with a weight. After about six months, the fermentation process is complete and the radish has turned yellow. In industrial production, the color is often achieved by adding turmeric or artificial colors .