What is Takuan?
Japan is known for its colorful, unique kitchen. Takuan, or traditional Japanese cucumber, is a popular delicacy for many people, both from Japan and abroad. Also known as Takuan-Zuke or Takuwan, is made of specially treated radish and is often served at the end of the meal.
Takuan is a very popular food in Japan. Unlike the traditional cucumber used in western pickling, Takuan is made of Daikon radish. In addition to being such a tasty treatment, it is also believed that after eating it helps to help the digestive process. The most typical Japanese meals require pickled vegetables of some kind. The taste of these cucumbers is considered stupid and sharp, with a sharp texture.
To make Takuwan, the Daikon radish is exposed to sunlight for two weeks. Usually done by hanging the radish upside down, the process lasts until the radish becomes flexible. The radish is then placed in the sea aluminum and immersed in a mixture of various ingredients. IngredInce includes oct, salt and rice bran or nuka. However, the wet mixture can be flavored, with almost anything, including popular possibilities such as combos, daikon Greens, sugar, dried, or chili pepper.
The long process continues by placing the weight on the upper part of the neck to be firmly closed. If there is no hill, additional containers such as the barrel may be used. Radishes then cucumbers for several months inside the mixture. Some chefs decide to remove the product in just months for a lighter taste. While the complete Takuan usually has a yellow color, it is often caused by food additive.
pickled radishes are so important to the Japanese that many people do them at home. Cucumbers are usually created in the autumn to consume during the winter months. The drugs are named after the famous Zen Buddhist priest Who introduced them to Japan. Cucumber Nutrition is a good source of B-litamins andUseful Lactobacilli bacteria.
Takuwan can be served along with other Japanese cucumbers or tsukemono as a special meal. The accompanying tsukemono may include pickled turnip, Chinese cabbage, cucumber and plum or Umeboshi. This meal can be completed by rice. Tsukemono can also serve as a side dish, ornament or part of the Japanese tea ceremony.
South Korea is another place where the pickled radish is popular. Here it is called it. South Korean meals such as Jajangmyeon, a mixture of noodles, soy paste, meat and vegetables, often require the use of radish as fillers or side dishes.