Takuan
Traditional takuan showing sliced preparation | |
| Type | Side dish |
|---|---|
| Place of origin | Japan |
| Serving temperature | Cold |
| Main ingredients | Daikon |
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, 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 things'). It is also enjoyed at the end of meals to aid digestion.