Takuan

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, 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 things'). It is also enjoyed at the end of meals to aid digestion.

For the Japanese Zen Buddhist, see Takuan Sōhō. For a volcanic complex in Papua New Guinea, see Takuan Group.
"Pickled daikon" redirects here. For another form of pickled daikon, see Bettarazuke. For a pickled mixture that includes daikon, see Fukujinzuke. For all other Japanese pickles, see Tsukemono.
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