pickled radish for sushi takuan

Pickled radish is a kind of Japanese food serves with sushi dishes. Takuan, also known as takuwan or takuan-zuke, is pickled daikon radish. Takuan is often served alongside other types of tsukemono in traditional Japanese cuisine, and is also enjoyed at the end of meals as it is thought to aid digestion. In Korean it is known as danmuji and is typically added to gimbap or served as a side dish in Korean Chinese cuisine.

There is radish slice, strip, whole in yellow and pink for different needs.

> Economical

> Natural

> Convenient

> Instant

> Match with sushi

> Ingredient: radish, vinegar, salt, acid ect

> Shelf life: 18months

> Place of origin: China

Radish Process:

Raw material --- Rinse & desalination --- picking --- rinsing again --- cut into cube --- rinse for three times --- choosing --- drained --- weighing --- bagging and adding liquid --- seal --- sterilization --- cooking --- wiping --- metal test --- warehouse

Storage:

Keep in cool and dry place without sunshine

Cooking Direction:

Usually, takuan is washed the excess bran and sliced thinly before serving. It is eaten as a side dish in meals, and eaten as a snack at teatime. Strip-cut takuan is often used for bento. Traditional takuan—using sun-dried daikon raddish and pickled in rice bran bed—is sometimes stir fried or braised when getting older and sour. Somesushi rolls use strip-cut takuan for ingredients such as shinkomaki (takuan only), torotaku-maki (fatty tuna and takuan).