Danmuji

Takuan is pickled Japanese daikon radish, and as such, it belongs to the group of tsukemono pickles. The Japanese daikon is very crunchy and has sweet and mild flavors. It's typically sun-dried, seasoned with salt and various spices, then left in the pickling solution of turmeric, rice wine vinegar, sugar, salt, and water for a few months.

Once finished, the daikon is yellow in color and slightly pungent. In Akita Prefecture, takuan is smoked, and it's then known as iburigakko. In South Korea, takuan is called danmuji. It's usually served with other tsukemono pickles or used in salads, stir-fries, and as an ingredient in sushi.

Takuan is also sometimes served at the end of a large meal because it aids digestion, or as a snack at teatime.