Japanese pickles: 'Takuan'

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Takuan

'Takuan' is a pickle made by pickling daikon in rice bran and salt.


It is a very common pickle that everyone in Japan knows about. 'Takuan' was invented by a Buddhist priest called 'Takuan Osho' in the Edo period, and it became popular throughout Japan.

Takuan Osho

It is eaten as a side dish with rice or used as a garnish for bento boxes.


Takuan is a food with a good nutritional balance, and it is also rich in nutrients such as vitamin B1, which metabolizes the carbohydrates in rice and converts them into energy, and vitamin C.

Also, because takuan is crunchy, you need to chew it well, but this act of chewing also has a number of health benefits, such as preventing a sudden rise in blood sugar levels and activating the brain.

Takuan is also a good food for those who are concerned about their health or are on a diet.

By the way, takuan was also taken to Taiwan and South Korea during the war, and it has now become established as a part of their food culture.

My handle name is a combination of "takuan" and "okaka," which means bonito flakes.


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