Everything about Takuan totally explained
is a popular and traditional pickle in
Japan. Takuan is sometimes also called as Takuwan. It is made from
daikon radish. In addition to being served alongside other types of
tsukemono in traditional
Japanese cuisine, takuan is also enjoyed at the end of meals because it's thought to aid
digestion.
The first step in making traditional takuan is to hang a daikon radish in the sun for a few weeks until it's easily bendable. Next, the supple daikon is placed in a pickling crock and covered with a mix of
salt, rice
bran, optionally
sugar, daikon
greens,
kombu, and perhaps
chilli pepper and/or dried
persimmon peels. A weight is placed on top of the crock, and the daikon is allowed to sit for several months. The finished takuan is usually yellowish, although most mass-produced takuan rely on food coloring for this effect.
Takuan is popular also in South Korea, and is called
danmuji (단무지). It is used as a filling for
gimbap or an accompaniment for
jajangmyeon or any other dish.
Further Information
Get more info on 'Takuan'.
|
External Link Exchanges
Do you know how hard it is to get a link from a large encyclopaedia? Well we're different and will prove it. To get a link from us just add the following HTML to your site on a relevant page:
<a href="http://takuan.totallyexplained.com">Takuan Totally Explained</a>
Then simply click through this link from your web page. Our crawlers will verify your link, extract the title of your web page and instantly add a link back to it. If you like you can remove the words Totally Explained and embed the link in article text.
As long as your link remains in place, we'll keep our link to you right here. Please play fair - our crawlers are watching. Your site must be closely related to this one's topic. Any kind of spamming, dubious practises or removing the link will result in your link from us being dropped and, potentially, your whole site being banned. |
