1.
takuan, pickled daikon radish
A type of Japanese pickle made from daikon radish that has been sun-dried and then pickled in rice bran and salt. Characterized by its yellow color and crunchy texture.
沢庵をご飯と一緒に食べる。
Eat takuan together with rice.
おばあちゃんの手作り沢庵は絶品だ。
Grandma's homemade takuan is superb.
定食に沢庵と味噌汁が付いていた。
The set meal came with takuan and miso soup.
CULTURE:
Named after the Zen Buddhist monk 沢庵宗彭 (1573-1645), who is traditionally credited with popularizing this pickling method. 沢庵 is one of the most common 漬物 (pickles) in Japan, typically served as a side dish with rice. The bright yellow color comes from rice bran (糠) fermentation or sometimes from turmeric.
Also written in hiragana as たくあん or katakana as タクアン.
COMMON COLLOCATIONS:
- 沢庵漬け: takuan pickles (formal name)
- 沢庵を漬ける: to pickle takuan
- 沢庵を切る: to slice takuan