Local Style Takuan

September 8, 2017 / By Foodland

Local Style Takuan

Chef Keoni demonstrates how to make this popular Japanese pickled dish - so crisp and delicious!
Course Appetizer, Snack
Servings 8 Servings


  • 2 pounds 1 Long Daikon Radish
  • 1 tablespoon Salt
  • 1 cup sugar
  • 1 cup water
  • 1 cup rice vinegar
  • 2 tablespoons sake
  • 10 unknowns Annatto Seeds or drops of yellow food coloring(Use 10-20 seeds. Number depend on how yellow you want it.)
  • 2 teaspoons shoyu


  1. Peel the daikon and cut in half lengthwise. Cut each half into slices ¼ inch thick.
  2. Place daikon in a bowl and toss with the salt and allow it to pull out the moisture. Approximately 2 hours.
  3. In a pot, combine the sugar, water, rice vinegar, sake and annatto seeds. Bring to a boil and stir until the sugar completely dissolves and the liquid is a bright yellow color. Remove from heat, remove the annatto seeds and cool.
  4. After the 2 hours, squeeze the daikon to remove as much moisture as possible and place into a 1 quart jar.
  5. Pour over the cooled liquid, add in the shoyu, cover and refrigerate.
  6. Allow to sit for at least 2 days before eating. As they continue to age, the flavor will continue to develop.
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