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takuan
, also known as ''takuwan'' or ''takuan-zuke'', is pickled daikon radish. Takuan is often served alongside other types of ''tsukemono'' in traditional Japanese cuisine, and is also enjoyed at the end of meals as it is thought to aid digestion. In Korean it is known as ''danmuji'' (단무지) and is typically added to ''gimbap'' or served as a side dish in Korean Chinese cuisine.
==Production==
The first step in the traditional process of making takuan is to hang a daikon radish in the sun for a few weeks until it becomes dehydrated and flexible. Next, the daikon is placed in a pickling crock and covered with a mix of salt, rice bran, optionally sugar, daikon greens, kombu, 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, though most mass-produced takuan uses salt or syrup to reduce the dehydration time, and is colored artificially.
Iburi-gakko (lit. smoked takuan) is eaten in Akita Prefecture. It is smoked rather than sun-dried before pickling.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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