Takuan: Difference between revisions
m just did a source update. please tell me if you have any obbjections to these changes, i would be happy to change. |
Pseudomonas (talk | contribs) →Production: per the paragraph above, the traditional process uses salt too. Does mass production use more salt or use it differently or something? |
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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. |
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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{{explain}} or [[syrup]] to reduce the dehydration time and [[artificial color]] to enhance the appearance. |
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''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. |
Revision as of 12:40, 5 April 2022
This article needs additional citations for verification. (September 2010) |
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 as it is thought to aid digestion.
History
In Japan, Takuan Sōhō is credited with creating this yellow pickle, which now bears his name.[3]
Usage
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
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
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[further explanation needed] 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
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Sliced takuan
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Raw onion, danmuji, and chunjang (sweet bean sauce) are typically served in Korean Chinese restaurants
See also
- Nukazuke – Japanese pickle made by fermenting vegetables in rice bran
- Pickled radish – Radish dish served with Korean fried chicken
- List of foods named after people
- List of pickled foods
- Rick Kreembles Takuan cooking
References
- ^ Sula, Mike (22 January 2009). "Omnivorous: Black Noodles and Other Delights". Chicago Reader. Retrieved 5 September 2017.
- ^ 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.
- ^ Nagamura, Kit. "All at sea in Shinagawa". The Japan Times Online. October 5, 2007. Accessed July 11, 2011.
External links
- Tokyo Central Pickle Co., Ltd. (in Japanese) History of Takuan and Its Varieties.