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Takuan (Japanese: 沢庵; also spelled takuwan), or takuan-zuke (沢庵漬け; 'pickled takuan'), known as danmuji (단무지) in the context of Korean cuisine, [1] [2] 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
Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, [1] or a bed of rice bran). [2] They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. [citation ...
Thinly sliced radishes, shallot, dill, sugar, salt, peppercorns, mustard seeds, and pepper flakes combine with vinegar in this vibrant pickled radishes recipe.
Japanese tsukemono (pickled foods) include takuan , umeboshi (ume plum), tataki gobo (burdock root), gari and beni shōga (ginger), turnip, cucumber, and Chinese cabbage. [ citation needed ] The Korean staple kimchi is usually made from pickled napa cabbage and radish , but is also made from green onions, garlic stems, chives and a host of ...
Pickled applications bring tanginess and crunch to rich or spicy Korean and Japanese dishes, he adds. Salsas and dips: Minced radishes further enliven salsas and guacamole. Or include radishes in ...
Radishes are painfully underrated. First of all, they’re crisp, peppery and strike a unique balance between sweet and spicy. They also taste great on pretty...
Bettarazuke (べったら漬) is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering koji. The name bettarazuke is taken [further explanation needed] from the stickiness of koji left over from the pickling process. Bettarazuke has a crisp sweet taste.
Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...