Kimura Tsukemono Plum Vinegar Pickled Radish, 200 g

Delivery to UK and USA* only

4.5 / 5

22 reviews

This Takuan, made by drying and pickling a daikon mooli radish, has a sharp, tangy flavour and soft yet crunchy texture. It is usually eaten in thin slices as one of a number of accompaniments alongside rice and miso soup. Refrigerate once opened and consume as soon as possible.

ITEM ID: #4838


Takuan, named after the Buddhist priest said to have created this delicacy, is a dried and pickled daikon mooli radish. To make takuan, a daikon was hung out in the sun for a few weeks to dry, then placed in a pickling crock and covered with salt, rice bran, kombu, chilli pepper and dried persimmon peels. A weight was then placed on the crock and the daikon was allowed to pickle for several months. These days mass-produced takuan is created by drying out the daikon with salt or syrup.

How To Use

Takuan can be used in a number of ways:
• Eat in thin slices as a side dish with any meal.
• Add to salad for a bit of zest.
• Accompany beer as a traditional snack.
• add thin strips to sushi rolls for a burst of pickle flavour.
Once opened please keep refrigerated and consume as soon as possible.

Item Detail


Per 100g:
• Energy: 228kJ/55kcal
• Fat: 0.1g
  (of which Saturates: 0g)
• Carbohydrate: 12g
  (of which Sugars: 1.4g)
• Protein: 1.6g
• Salt: 4g

Ingredients and allergens

Salted mooli, seasonings for pickles (vinegar, glucose fructose syrup, salt, alcohol, rice bran), seasoning(amino acid), acid, sweetener, colouring, flavouring, wheat


2 reviews
Haven’t tried yet
easy to slice and delicious.