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Takuan (Japanese: 沢庵; also spelled takuwan), or takuan-zuke (沢庵漬け; 'pickled takuan'), known as danmuji (단무지) in the context of Korean cuisine, [1] [2] is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled
Takuan Sōhō (沢庵 宗彭, December 24, 1573 – January 27, 1645) was a Japanese Buddhist prelate during the Sengoku and early Edo Periods of Japanese history. He was a major figure in the Rinzai school of Zen Buddhism. Noted for his calligraphy, poetry, tea ceremony, he is also popularly credited with the invention of the takuan pickled ...
Pickled yellow radish is a naturally fermented salted food most commonly consumed in Asia. [7] During the fermentation process, unique flavors and metabolites are created that promote the taste, aroma and texture of pickled yellow radish. [7] In South Korea, pickled yellow radish slices are served when eating jajangmyeon, a black noodle dish. [8]
Types of radish: Options abound—there are over 100 kinds of radishes, from everyday red ones to heirloom varieties, including black Spanish radishes and Asian radishes, such as daikon (or mooli ...
Takuan – Pickled preparation of daikon radish; Three bean salad – Common cold salad composed of various cooked or pickled beans [11] Tianjin preserved vegetable – Type of pickled Chinese cabbage originating in Tianjin, China; Torshi, also known as Tursu – Middle Eastern and Balkan pickled vegetables; Tsukemono – Japanese preserved ...
Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, [1] or a bed of rice bran). [2] They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. [citation ...
Small gimbap filled with carrots, spinach, and danmuji (yellow pickled radish) is sprinkled with ground sesame seeds and dipped in its pairing sauce, made from soy sauce and mustard. Samgak-gimbap (삼각김밥) — Literally "triangle-shaped gimbap". This variety is similar to Japanese onigiri and is sold in convenience stores in South Korea. [27]
Jakuchū's choice of the daikon radish as the Buddha has to do with the importance of daikon in Zen culture. Takuan Sōhō, an abbot in the Rinzai school of Zen Buddhism, was actually credited for his creation of the yellow pickled daikon radish, named after him. Historians remain unsure of the motivations behind Jakuchū's painting, but his ...