Skin the daikon and cut into thin rounds. Long white daikon radish, Raphanus sativus, sun-dried and pickled with rice bran and sea salt in kegs.Diastase, an enzyme from fermentation, stimulates appetite and aids digestion. From pickles to salad and soups to simmered dishes, it’s widely used in Japanese cooking. Yellow pickled radish is the cutest and crunchiest snack in Japan. Product Description. Traditionally served with meals sliced into small pieces. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. Add sugar, water, vinegar and sake to a small pan to bring to a boil. Sprinkle daikon with salt and let sit for 2 hours to pull out moisture. Takuan (沢庵), also known as takuwan or takuan-zuke, is a popular traditional Quick Directions. With just 2 minutes prep time, make your own tasty takuan slices ready to pop into your homemade sushi rolls or eat after a big meal. www.asianveganandbeyond.com/japanese-pickled-carrot-and-daikon Daikon (大根, literally “big root”) or Daikon Radish is a widely used root vegetable in Japanese cooking.

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