Takuan Pickled Daikon - たくあん

Takuan is Japan's iconic bright yellow pickled daikon radish, a crunchy, tangy-sweet pickle found alongside rice at nearly every Japanese meal.

Traditional takuan is made by sun-drying whole daikon until it turns flexible and leathery, then packing it in a bed of rice bran and salt to ferment for weeks to months. The bran's natural lactic acid fermentation develops the pickle's signature savoury depth, while its classic yellow colour traditionally comes from turmeric or gardenia fruit. It is most often sliced thin and served as a side pickle (tsukemono) with rice, in bento boxes, or as a crunchy addition to sushi rolls.

• Origin: Japan
• Category: Pickled vegetable
• Usage: Slice thinly and serve as a side pickle with rice or in bento; also used in some sushi rolls
• Storage: Keep refrigerated after opening and consume within the use-by date