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Typically Japanese: pickled radish

Typical Japanese: pickled radish たくあん
Takuan たくあん is the Asian pickled radish, which, with its dreamy yellow color, is a highlight on any plate. Whether in thin slices as a side dish to meals or cut into strips for Maki Sushi - due to its combination of sweet, salty, and spicy flavors, Takuan is particularly popular in Western countries. The radish is also attributed with a healthy and digestive effect. In addition to valuable ingredients such as vitamin B and C, as well as minerals, the vegetable also contains pungent mustard oils, which are known for their antibacterial and antispasmodic effects.

The golden yellow delicacy

Pickled vegetables have a long tradition in Japan. The sweet and sour brine, created by the addition of vinegar and sugar, gives the radish its distinctly savory flavor. The traditional preparation method is quite elaborate due to the six-month fermentation process. However, for enthusiasts of this delicacy, there is also a quick recipe that makes the tasty side dish ready to eat in just two days. To give the radish a golden yellow color despite the short fermentation time, you can use fresh turmeric or turmeric powder. This imparts an interesting flavor to the radish. If you'd like to try making Takuan at home, it's recommended to use Daikon radish. It originates from China and Japan and has a much milder taste than German radishes. You can find it in late summer to late autumn at Asian stores or select vegetable markets and supermarkets.

Japanese-style pickled radish

No. of persons4 personsNo. of persons
Preparation timeca. 25 minutes Preparation time
Total Timeca. 48 hoursTotal Time
Level of difficultyeasyLevel of difficulty
leicht scharfScharfa little bit spicya little bit spicy
Kitchenware Kitchenware
Cooking pot , One-way glasses , Cutting board , Knife
Daikon radish
List of ingredients
500g Radish (preferably daikon radish)
30g Mustard seeds
150g Sugar
20g Salt
50g Ginger
150ml Rice vinegar (white vinegar)
150ml Apple cider vinegar
300ml water
1 fresh chili pepper as required
1teaspoon Ground turmeric for the color
Kochende Miss Oryoki
Step 1

First, peel the radish, halve it, and slice or dice it into thin strips or pieces. Radishes of organic quality can be processed without peeling, and it is safe to do so.

Step 2

Now, prepare the brine for the pickled radish. Place the mustard seeds, sugar, and all liquid ingredients in a saucepan. Bring them to a boil while stirring, ensuring the sugar completely dissolves.

Step 3

Now, thinly slice the ginger and add it to the brine along with the salt, chili pepper, and turmeric. Allow everything to simmer together for approximately 10 minutes.

Step 4

Place your pieces of radish into canning jars and pour the still-hot brine over them, ensuring they are completely covered. Seal the jars and then let the radish marinate for at least 2 weeks in a dark place. The radish can be enjoyed safely for up to 6 months thereafter.

Variant 2 - the quick variant

Follow steps 1-3 as per the above instructions. Then, place the radish pieces into canning jars and wait until the brine has completely cooled. Only then, fill the canning jars with the brine. Place the jars in the refrigerator and let them marinate for 2 days. The radish can be used as a side dish for grilled meat, in salads, or as a sushi filling. Enjoy your meal!

Tip: The base for pickled radish always includes rice vinegar (white vinegar) and sugar. The remaining ingredients can vary according to taste. This means that bay leaves, juniper, dill, peppercorns, or other spices can be added to the brine.

Japanese recipes read in the magazine »
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