What is Takuan?
Takuan is pickled daikon radish. It is cut into long semi-thick rounds and then fermented with kombu seaweed and vinegar. Traditionally the takuan turns yellow, these days food coloring is added for the desired yellow color. Takuan is served as a supposed digestive aid at meals and in sushi and various noodles dishes. The texture is firm, yet soft and flexible. The flavor is salty and sweet with a hint of fermentation. Takuan is common in both Korean and Japanese cuisines.
Ingredients
The daikon radish, also known as mooli, is a large radish with a white body and small green leaves at its top. It is round and fat, yet long, sometimes a foot or more in length. The texture is woody and crisp and the flavor is strong and very spicy with the characteristic bite of a radish. Daikon can be eaten raw and added to salads, or cooked into stir fries and other dishes. It is not commonly used in Western cooking and is much more popular in East Asian cuisine.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Rice vinegar is sometimes confused with rice wine vinegar and while both are made from fermented rice, each is different. Rice vinegar is made by fermenting the sugars in rice and then turning it into an acid. Rice vinegar is more delicate than other vinegars, such as white or red. The flavor of this pale yellow liquid is tangy, sweet and mild. It is used as a seasonings in some East Asian cuisines.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Sake is an alcoholic beverage made from rice and differs slightly from rice wine. Sake is made by fermenting the starch of rice with a fungus. The liquid result has an ABV of 15-20%. Sake is clear and may have a yellow tinge or be milky and slightly opaque. Sake varies in flavor, some are more dry, while others are sweet. It can be buttery and fruity, among other flavors. Good quality sake is smooth and can be served hot or cold. It offered in small portions and meant to be sipped on.
Shoyu is a Japanese soy sauce. Traditional Chinese soy sauces used to be made only from soybeans, when it was introduced to Japan wheat was added, giving it a subtly sweet and mellow flavor. Shoyu is brown with a thin viscosity and intensely salty flavor with a sweet edge. Shoyu ranges from light to dark in color and intensity of taste. It is used as a condiment to flavor savory dishes.
Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
