Usage
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 which are getting older and sour. Some sushi rolls use strip-cut takuan for ingredients such as shinkomaki (takuan only), torotaku-maki (fatty tuna and takuan).
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