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    You are in: Home / Recipes / Japanese Takuan Pickle Recipe
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    Japanese Takuan Pickle

    Total Time:

    Prep Time:

    Cook Time:

    720 hrs

    720 hrs

    0 mins

    Rinshinomori's Note:

    This is the traditional way of making takuan in Japan. The daikon is first dried then pickled in nuka or rice bran powder (can be found in Japanese, Korean, or Asian market). Nuka usually come in large plastic bags. For photos of step by step see

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    Units: US | Metric


    1. 1
      Wash daikon well. Bundle two daikon by leaves and using clothes line dry in a location with sun and good ventiliation. Bring them indoors at night. Takes 1 week drying.
    2. 2
      After 1 week drying, mix together rice bran or nuka, salt, and sugar or brown sugar (organic is good). Cut off the leaves and keep for use later.
    3. 3
      Place about 1-2 cm layer of nuka mixture in the bottom of a large pickling container. Place daikon neatly in layers on top of the mixture.
    4. 4
      Top off with the remainder of nuka mixture. Place the leaves from the daikon on top.
    5. 5
      Place a heavy plastic over the the mixture. Place a heavy rock or another object for weight. The weight needed is usually 2-3 times the weight of daikon. If 1 daikon weighs 1 pound then about 2-3 pound weight.
    6. 6
      After 1 month it is ready to slice and eat. See photos of the steps at
    7. 7
      Serving is a total guess.

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    Nutritional Facts for Japanese Takuan Pickle

    Serving Size: 1 (24 g)

    Servings Per Recipe: 300

    Amount Per Serving
    % Daily Value
    Calories 10.5
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 198.5 mg
    Total Carbohydrate 2.5 g
    Dietary Fiber 0.3 g
    Sugars 2.2 g
    Protein 0.1 g

    The following items or measurements are not included:

    rice bran powder

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