Takuan is that bright yellow, crunchy pickle you often find in sushi rolls or bento boxes. Made from daikon radish, it’s sweet, tangy, and super easy to make at home. No fancy tools, no long fermentation. Just simple ingredients and a few days of patience.
Quick Tips Before You Start
- Slice daikon thin for faster pickling.
- Use glass jars, plastic can absorb odors.
- Turmeric gives takuan its classic yellow color.
- Keep at room temp for 3 days, then refrigerate.
- The flavor gets better after a week, if you can wait!
📖 Recipe
Takuan
- Total Time: 40 minutes
- Yield: 20 servings
Description
Takuan is a traditional Japanese and Korean dish, often served at the end of the meal, as a topping or with sushi. You might know it takuwan, takuan-zuke and or danmuji (in Korean). Learn how to make this easy takuan recipe in just a few easy steps.
Ingredients
Units
Scale
- 1 daikon radish
- 15ml (1 tbsp) salt
- 125ml (½ cup) sugar
- 125ml (½ cup) rice wine vinegar
- 5ml (1 tsp) ground turmeric
- 125ml (½ cup) water
Instructions
- Peel the radish and then slice it thinly as desired (see notes).
- Sprinkle with salt and leave for 2 hours in order to draw out moisture.
- Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.
- Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
- Squeeze the excess moisture out of the radish and place the vegetable in a sterilised, airtight storage container.
- Pour in the pickling liquid, ensure all surfaces of the radish are covered.
- Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
- Serve with a bowl of rice or miso soup.
Notes
- Some methods entail keeping the whole radish intact and only slicing it after it's been fermented for a long period.
- Traditionally, takuan is cut into thin rounds or julienned. In this case, I used KitchenAid's vegetable cutter and created sheets. This makes room for creativity, e.g. slicing them in fettuccini-like strands to top rice with.
- Turmeric is used to lend the radish its golden colouring. Traditionally, the radish turns yellow naturally after long periods of pickling. These days, shortcuts are rampant, hence the use of turmeric.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Pickling
- Method: Boil
- Cuisine: Japanese
Nutrition
- Serving Size:
- Calories: 22
- Sugar: 5.1 g
- Sodium: 355.5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5.3 g
- Fiber: 0.1 g
- Protein: 0 g
- Cholesterol: 0 mg
Tips & Variations
- Turmeric alternatives: Try saffron or yellow beet juice for color if turmeric isn’t your thing.
- Flavor twist: Add a pinch of chili flakes or a slice of kombu to the jar for an extra kick.
- Natural sweetness: Swap sugar for mirin or maple syrup for a different depth of flavor.
- Texture control: Slice thinner for faster, softer pickles, or thicker for crunchier bites.
- Short on time? Use a mandoline to slice daikon evenly and speed up prep.
Serving Suggestions
- Sushi & Maki Rolls: Slice into strips and tuck into homemade sushi.
- Bento Boxes: Adds color, crunch, and balance to rice and protein meals.
- Rice Bowls: Serve alongside grilled meats, tofu, or stir-fried veggies.
- Ramen Toppings: A few pieces of takuan add a tangy contrast.
- Palate Cleanser: Enjoy as a side to rich or spicy dishes.
- Sweet Chilli Chicken Stir Fry: Takuan adds crunch and a bit of tang to balance the sweetness of the sauce.
- Bami Goreng: Its sharp, pickled flavor helps cut through the richness of the fried noodles.
- Beetroot and Pumpkin Salad: Takuan brings brightness and crunch to contrast the soft, sweet vegetables.
Other Pickle Recipes
- Courgette Pickle: Take a look at this easy recipe. You can reuse some spices for the takuan pickle.
J says
Can't wait to try this version. I was wondering tho, when letting sit for 1 month hiw are we ment to store it?
Fridge? Dark Cabinet? Countertop?
Thanx in advance!
Michelle Minnaar says
Hi J, for best results, store it in a cool, dark place.
May says
I like to try this takuan recipe for my freshly picked radish from my garden.
Sarafina says
Best recipe so far! I used to eat this when I lived in Japan and I have been looking for a recipe to make it here. I tried two other recipes before this and they did not taste like I remembered it but this one was a winner!! The portions are just right! Super yummy! I made a few extra jars to give to my friends.
Sally says
radish has no flavour, but this recipe really creates a whole new level of flavour!
mon ngon moi ngay says
Nice picked daikon recipe!
Natalie White says
I love a good kitchen gadget! Not sure what I'd try first - I like someone else's idea of sweet potato peelings!
sharon martin says
looks like an interesting machine, not sure what i'd cook, maybe something potato related like potato chips
Natalie Crossan says
I'd make some sweet potato peelings 🙂
Kim Styles says
It's a great gadget , if celeriac worked with it, I would make a celeriac layer to go on a pan haggerty
pete c says
I`d make and then cook some potato peelings, cooked with a little honey