Baku Kitchen! An independent reference of traditional food

Takuan

沢庵漬け

Whole daikon dried then cured in rice bran and salt; bright yellow.

Japan Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Named for the Zen priest Takuan Soho, said to have served it to the shogun Tokugawa Iemitsu.

Frequently asked questions

What is Takuan?

Takuan is a fermented & pickled from Japan: whole daikon dried then cured in rice bran and salt; bright yellow. Named for the Zen priest Takuan Soho, said to have served it to the shogun Tokugawa Iemitsu.

Made with

vegetablesrice

Cooked

driedpickled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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