Japanese Pickled Radish
Default unit: pcs · Less common product
Description
Japanese pickled radish, known as takuan, is made from large daikon radishes fermented in a salty‑vinegar brine. It has a crisp texture, mildly salty flavor and bright yellow color, and is commonly served as a side dish or garnish for rice.
Nutrition
(per 100g)
Calories18
Protein0.5г
Fat0.1г
Carbs4г
Vitamins & minerals
Vitamin C, potassium, calcium
How to choose
Choose radish that is bright yellow without spots; it should be crisp and have a light salty‑sour aroma.
How to store
Store in the refrigerator in the original jar or an airtight container for up to 2–3 weeks.
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