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Kimura Tsukemono Japanese Restaurant Style Pickled Radish, 180 g

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Delivery to UK and EU only
£7.65
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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

Background

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

Nutrition

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