Kimura Tsukemono Japanese Restaurant Style Pickled Radish, 180 g

Delivery to UK and USA* only

4 / 5

11 review

This takuan, made by drying and pickling a daikon 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. This variety, wrapped in kelp and gourd and preserved in electrolyte-rich water with chilli for a little extra kick. Refrigerate once opened and consume as soon as possible.

ITEM ID: #4996


Takuan, named after the Buddhist priest said to have created this delicacy, is a dried and pickled daikon (or mooli). 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.

Item Detail


Per 100g:
• Energy: 257kJ/62kcal
• Fat: 0.3g
  (of which Saturates: 0g)
• Carbohydrate: 14g
  (of which Sugars: 1.4g)
• Protein: 1.9g
• Salt: 4.3g

Ingredients and allergens

Dried mooli, kelp, dried gourd strips, chilli, seasoning for pickle(sugar added glucose fructose syrup, fish sauce seasoning, alcohol, salt, bonito extract (fish), hydrolysed protein, rice bran), seasoning(amino acid), acidifier, sweetener, colourings (turmeric)


1 review
nice taste and crunch