| Takuan |
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| japanese pickles | |
| japanese cuisine | |
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is a popular and traditional pickle in Japan . Takuan is sometimes also called as Takuwan. It is made from Daikon radish. In addition to being served alongside other types of '' Tsukemono '' in traditional Japanese Cuisine , takuan is also enjoyed at the end of meals because it is thought to aid Digestion . The first step in making traditional takuan is to hang a daikon radish in the sun for a few weeks until it is easily bendable. Next, the supple daikon is placed in a pickling crock and covered with a mix of Salt , rice Bran , optionally Sugar , daikon Greens , Kombu , and perhaps Chilli Pepper and/or dried Persimmon peels. A weight is placed on top of the crock, and the daikon is allowed to sit for several months. The finished takuan is usually yellowish, although most mass-produced takuan rely on food coloring for this effect. Takuan is popular also in South Korea, and sometimes called ''danmuji'' (단무지). It is used as a filling for '' Gimbap '' or an accompaniment for '' Jajangmyeon '' or any other dish. SEE ALSO |
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