Pickled daikon or Japanese radish is a tradition pickle, traditionally dried in the sun, and brewed in fermented rice bran. They are known as takuan, after the Zen Buddhist Takuan who first developed the recipe. Today, bought pickles are fermented more quickly in salt and sugar.

Wash and slice thinly before serving. Enjoy the pickled daikon as a side dish with other tseukemono - Japanese pickles - and steamed japanese rice, or cut into slivers and use to decorate bento boxes, or in sushi. It is most commonly seen by itself in maki rolls as shinkomaki, or along with fatty tuna as torotaku-maki, or hand rolls.