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Takuan all'aceto di prugne, Kimura Tsukemono, 200 g Quasi esaurito (solo 1 disponibili)

Delivery to UK, EU, and USA* only
Il takuan si produce essiccando e mettendo in conserva il daikon, ha un gusto piacevolmente aspro e una consistenza croccante. Solitamente viene tagliato a fette sottili e viene servito come accompagnamento al riso o alla zuppa di miso.
Dopo l'apertura conservare in frigorifero e consumare al più presto.


Maggiori informazioni

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.

Istruzioni e osservazioni

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.

Dettagli articolo

Valori nutrizionali

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


1 Valutazione
easy to slice and delicious.