Takuan — Japanese-Hawaiian Pickled Daikon

Overview

Takuan (yellow pickled daikon radish) arrived with Japanese immigrants and became a ubiquitous Hawaiian condiment. Bright yellow (from turmeric or food colouring), crunchy, sweet-sour, and served sliced alongside rice, musubi, and bento. Hawaiian takuan tends to be sweeter and less fermented than Japanese versions. It is sold at every grocery store and served at every Japanese-Hawaiian restaurant.

Key Principles

1. EXCEPTIONAL: Commercially purchased or home-fermented: daikon radish salted, hung to dry partially, then pickled in rice bran (nuka), sugar, and turmeric.

Pro Tips

EXCEPTIONAL: Commercially purchased or home-fermented: daikon radish salted, hung to dry partially, then pickled in rice bran (nuka), sugar, and turmeric.

Source

Pacific Migration Trail