Extremely healthy and versatile food and one of the quintessential vegetables in the Japanese diet. Clearspring Pickled Daikon is made to the traditional time-honoured rural methods and without any colourings or additives. Called “Takuan” in Japanese, after the Buddhist priest who invented it, it is simply daikon root pickled in rice bran. Known to be rich in B-vitamins and lactobacilli, pickled daikon is commonly made in rural Japanese homes every autumn and eaten throughout the winter. Clearspring pickled daikon is made to these same traditional farmhouse methods used for centuries.
Daikon, a giant white radish, Raphanus sativus in Latin, sometimes known in the West under its Indian name, mooli. "Daikon" means great root in Japanese, which is an appropriate description; shaped like a carrot but much larger, daikon has a crisp, peppery taste not dissimilar to that of horseradish, but smoother and milder.
Pickled daikon, is mostly found served in slices alongside miso soup, rice, or nori-maki. You can also try it in sandwiches instead of pickled gherkins. Also serve it with oily dishes, as it is used in Japan to counterbalance fatty foods.
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