Daikon or Japanese giant white radish is hard in texture and withstands pickling without becoming soft, making it an ideal crunchy pickle. Takuan (daikon radish pickled in rice bran) is one of the most popular of all Japanese pickles. Their crisp texture and sharp, tangy flavor make them a perfect accompaniment for meals of brown rice or Japanese noodles, vegetables or miso soup. Slice off a few thin pieces as a delicious condiment. Sakurazawa Takuan Pickle & Tamari Takuan are sun-dried and chilled-fermented. They are made by the Yamaki company using the original recipe
Pickling is one of the traditional ways to preserve foods. In America, with the modern advent of refrigeration, came the demise of home pickling and canning. As with many cultures, Japanese pickles are an important part of their diet and no meal is complete without them to stimulate the appetite, invigorate the taste buds and aid digestion. Takuan (daikon pickled in rice bran), often called "samurai pickles," are said to be the strongest aged pickles in Japan and are named after the Buddhist monk who taught the Shogun and many feudal leaders how to pickle.
Uses: Eat pickles at any meal time with rice, salads, sandwiches, veggie-burgers, miso soup, noodles, or in bento (lunch) boxes.
