Production
Traditional process of making takuan is firstly hanging a daikon radish in the sun for a few weeks until it becomes flexible. Next, the daikon is placed in a pickling crock and covered with a mix of salt, rice bran, optionally sugar, daikon greens, kombu, perhaps chilli pepper and/or dried persimmon peels. A weight is then placed on top of the crock, and the daikon is allowed to pickle for several months. The finished takuan is usually yellow in color. Although most mass-produced takuan is using salt or syrup for dehydrating process to cut process time, and rely on food coloring for that effect. Iburi-gakko(lit.smoked takuan) is eaten in Akita Prefecture. It uses smoking process instead of sun-drying before pickling.
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