What is Takuan?
Takuan is pickled daikon radish. It is cut into long semi-thick rounds and then fermented with kombu seaweed and vinegar. Traditionally the takuan turns yellow, these days food coloring is added for the desired yellow color. Takuan is served as a supposed digestive aid at meals and in sushi and various noodles dishes. The texture is firm, yet soft and flexible. The flavor is salty and sweet with a hint of fermentation. Takuan is common in both Korean and Japanese cuisines.
Ingredients
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