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{{italictitle}}
{{short description|A pickled preparation of daikon radish}}
{{short description|Pickled preparation of daikon radish}}
{{about||the Japanese Zen Buddhist|Takuan Sōhō|a volcanic complex in [[Papua New Guinea]]|Takuan Group}}
{{about||the Japanese Zen Buddhist|Takuan Sōhō|a volcanic complex in [[Papua New Guinea]]|Takuan Group}}
{{redirect|Pickled daikon|another form of pickled daikon|Bettarazuke|a pickled mixture that includes daikon|Fukujinzuke|all other Japanese pickles|Tsukemono}}
{{redirect|Pickled daikon|another form of pickled daikon|Bettarazuke|a pickled mixture that includes daikon|Fukujinzuke|all other Japanese pickles|Tsukemono}}
{{refimprove|date=September 2010}}
{{more citations needed|date=September 2010}}


[[File:takuan.jpg|270px|right|thumb|Traditional takuan showing sliced preparation]]
[[File:takuan.jpg|270px|right|thumb|Traditional ''takuan'' showing sliced preparation]]
'''''Takuan''''' ({{Lang-ja|沢庵}}; also spelled '''''takuwan'''''), or '''''takuan-zuke''''' ({{Lang|ja|沢庵漬け}}; 'pickled takuan'), known as '''''danmuji''''' ({{Lang|ko|단무지}}) in the context of [[Korean cuisine]],<ref name="Sula">{{Cite web|url=https://www.chicagoreader.com/chicago/black-noodles-and-other-delights/Content?oid=938999|title=Omnivorous: Black Noodles and Other Delights|last=Sula|first=Mike|date=22 January 2009|website=[[Chicago Reader]]|access-date=5 September 2017}}</ref><ref name="Surh">{{Cite book|chapter-url=https://books.google.com/books?id=gpcXqE-j6gEC&pg=PA336|title=Handbook of Fermented Functional Foods|last1=Surh|first1=Jeonghee|last2=Kim|first2=Young-Kyung Lee|last3=Kwon|first3=Hoonjeong|publisher=[[CRC Press]]|year=2008|isbn=978-1-4200-5326-5|editor-last=Farnworth|editor-first=Edward R.|edition=Second|location=Boca Raton|pages=336|chapter=Korean Fermented Foods: Kimchi and Doenjang}}</ref> is a [[pickled]] preparation of [[daikon|daikon radish]]. As a popular part of [[traditional food|traditional]] [[Japanese cuisine]], ''takuan'' is often served uncooked alongside other types of ''[[tsukemono]]'' ('pickled things'). It is also enjoyed at the end of meals as it is thought to aid [[digestion]]. In Taiwan takuan is put on the RuRouFan.
'''''Takuan''''' ({{Lang-ja|沢庵}}; also spelled '''''takuwan'''''), or '''''takuan-zuke''''' ({{Lang|ja|沢庵漬け}}; 'pickled takuan'), known as '''''danmuji''''' ({{Lang|ko|단무지}}) in the context of [[Korean cuisine]],<ref name="Sula">{{Cite web|url=https://www.chicagoreader.com/chicago/black-noodles-and-other-delights/Content?oid=938999|title=Omnivorous: Black Noodles and Other Delights|last=Sula|first=Mike|date=22 January 2009|website=[[Chicago Reader]]|access-date=5 September 2017}}</ref><ref name="Surh">{{Cite book|chapter-url=https://books.google.com/books?id=gpcXqE-j6gEC&pg=PA336|title=Handbook of Fermented Functional Foods|last1=Surh|first1=Jeonghee|last2=Kim|first2=Young-Kyung Lee|last3=Kwon|first3=Hoonjeong|publisher=[[CRC Press]]|year=2008|isbn=978-1-4200-5326-5|editor-last=Farnworth|editor-first=Edward R.|edition=Second|location=Boca Raton|pages=336|chapter=Korean Fermented Foods: Kimchi and Doenjang}}</ref> is a [[pickled]] preparation of [[daikon|daikon radish]]. As a popular part of [[traditional food|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==
==History==
In Japan, [[Takuan Sōhō]] is credited with concocting this yellow pickle, which now bears his name.<ref>Nagamura, Kit. [http://search.japantimes.co.jp/cgi-bin/fv20071005kn.html "All at sea in Shinagawa"]. ''The Japan Times Online''. October 5, 2007. Accessed July 11, 2011.</ref>
In Japan, famous Buddhist monk [[Takuan Sōhō]] (1573–1645) is popularly credited with creating this yellow pickle, which now bears his name.<ref>Nagamura, Kit. [http://search.japantimes.co.jp/cgi-bin/fv20071005kn.html "All at sea in Shinagawa"]. ''The Japan Times Online''. October 5, 2007. Accessed July 11, 2011.</ref>


==Usage==
==Usage==
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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]] and flexible. Next, the daikon is placed in a [[pickling crock]] and covered with a mixture of [[Edible salt|salt]], rice [[bran]], optionally [[sugar]], daikon [[greens (vegetable)|greens]], [[kombu]], and perhaps [[chilli pepper]] and/or dried [[persimmon]] 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.
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]] and flexible. Next, the daikon is placed in a [[pickling crock]] and covered with a mixture of [[Edible salt|salt]], rice [[bran]], optionally [[sugar]], daikon [[greens (vegetable)|greens]], [[kombu]], and perhaps [[chilli pepper]] and/or dried [[persimmon]] 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]] to reduce the dehydration time and [[artificial color]] to enhance the appearance.
Most mass-produced ''takuan'' uses salt or [[syrup]] to reduce the dehydration time, and [[artificial color]] to enhance the appearance.


''Iburi-gakko'' (lit. 'smoked ''takuan''<nowiki/>') is eaten in [[Akita Prefecture]] in the North. It is [[Smoking (cooking)|smoked]] rather than sun-dried before pickling.
''Iburi-gakko'' (lit. 'smoked ''takuan''<nowiki/>') is eaten in [[Akita Prefecture]] in the North. It is [[Smoking (cooking)|smoked]] rather than sun-dried before pickling.

<br />


== Gallery ==
== Gallery ==
<gallery>
<gallery>
File:Takuan by -puamelia-.jpg|Sliced ''Takuan''
File:Takuan by -puamelia-.jpg|Sliced ''takuan''
File:Onion danmuji chunjang.jpg|Raw [[onion]], ''danmuji'', and ''[[Sweet bean sauce|chunjang]]'' (sweet bean sauce) are typically served in [[Korean Chinese cuisine|Korean Chinese restaurant]]s
</gallery>
</gallery>


Latest revision as of 06:14, 19 January 2024

For the Japanese Zen Buddhist, see Takuan Sōhō. For a volcanic complex in Papua New Guinea, see Takuan Group.
"Pickled daikon" redirects here. For another form of pickled daikon, see Bettarazuke. For a pickled mixture that includes daikon, see Fukujinzuke. For all other Japanese pickles, see Tsukemono.
Traditional takuan showing sliced preparation

Takuan (Japanese: 沢庵; also spelled takuwan), or takuan-zuke (沢庵漬け; 'pickled takuan'), known as danmuji (단무지) in the context of Korean cuisine,[1][2] 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[edit]

In Japan, famous Buddhist monk Takuan Sōhō (1573–1645) is popularly credited with creating this yellow pickle, which now bears his name.[3]

Usage[edit]

A Japanese meal showing strip-cut takuan on rice

Usually, takuan is washed with water to remove excess brine and then sliced thinly before serving. It is eaten as a side dish during meals, and eaten as a snack at teatime. Strip-cut takuan is often used for Japanese bento. Traditional takuan—using daikon radish that has been sun-dried and then pickled in a rice bran bed—is sometimes stir-fried or braised when getting older and sour. Some sushi rolls use strip-cut takuan for ingredients, e.g. shinkomaki (takuan only) and torotaku-maki (maguro [fatty tuna] and takuan).

In Korea[edit]

Takuan is called danmuji (단무지) in Korea. Danmuji is a common banchan (side dish) served with bunsik (light meal or snack), as well as with Korean Chinese dishes.

Production[edit]

Drying radish on a farm in Japan

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 and flexible. Next, the daikon is placed in a pickling crock and covered with a mixture of salt, rice bran, optionally sugar, daikon greens, kombu, and perhaps chilli pepper and/or dried persimmon 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 to reduce the dehydration time, and artificial color to enhance the appearance.

Iburi-gakko (lit. 'smoked takuan') is eaten in Akita Prefecture in the North. It is smoked rather than sun-dried before pickling.

Gallery[edit]

  • Sliced takuan
    Sliced takuan

See also[edit]

References[edit]

Wikimedia Commons has media related to Takuan.
  1. ^ Sula, Mike (22 January 2009). "Omnivorous: Black Noodles and Other Delights". Chicago Reader. Retrieved 5 September 2017.
  2. ^ Surh, Jeonghee; Kim, Young-Kyung Lee; Kwon, Hoonjeong (2008). "Korean Fermented Foods: Kimchi and Doenjang". In Farnworth, Edward R. (ed.). Handbook of Fermented Functional Foods (Second ed.). Boca Raton: CRC Press. p. 336. ISBN 978-1-4200-5326-5.
  3. ^ Nagamura, Kit. "All at sea in Shinagawa". The Japan Times Online. October 5, 2007. Accessed July 11, 2011.

External links[edit]

Retrieved from "https://en.wikipedia.org/w/index.php?title=Takuan&oldid=1197062036"