沢庵(たくあん)

たくあん
noun
takuan, pickled daikon radish
foodculture
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(たくあん)をご飯(はん)と一緒(いっしょ)に食(た)べる。
Eat takuan together with rice.
おばあちゃんの手作(てづく)り沢庵(たくあん)は絶品(ぜっぴん)だ。
Grandma's homemade takuan is superb.
定食(ていしょく)に沢庵(たくあん)と味噌汁(みそしる)が付(つ)いていた。
The set meal came with takuan and miso soup.

Cultural note

Named after the Zen Buddhist monk 沢庵宗彭(たくあんそうほう) (1573-1645), who is traditionally credited with popularizing this pickling method. 沢庵(たくあん) is one of the most common 漬物(つけもの) (pickles) in Japan, typically served as a side dish with rice. The bright yellow color comes from rice bran (糠(ぬか)) 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(たくあん)漬(づ)け: takuan pickles (formal name)
  • 沢庵(たくあん)を漬(つ)ける: to pickle takuan
  • 沢庵(たくあん)を切(き)る: to slice takuan

Related Words

Related: 漬物(つけもの) (pickles (general))
Related: 大根(だいこん) (daikon radish)
general
Added 2026.2.24 18:00 · Revised 2026.10.6 3:42
13000/13302_takuan