Takuan
Takuan (; also spelled takuwan), or takuan-zuke (; 'pickled takuan'), known as danmuji () in the context of Korean cuisine, 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. 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" () 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  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.