Description

Takuan is a traditional Japanese fermented daikon radish pickle with a distinctive yellow color and sour-salty flavor.

Fermentation process

  • Daikon radish dried
  • Packed with salt and rice bran
  • Fermented for weeks to months

Reported microbiology (examples)

  • LAB: Lactobacillus spp.

Functional relevance

  • Preservation of vegetables
  • Development of sour and aromatic notes

References

(To be added)