Takuan made the plain, old-fashioned way — Miyazaki daikon dried in the open winter sun, then cured slowly in naturally brewed soy sauce until the flavour works right through. Sliced and ready to eat, with the brisk snap sun-drying gives.
At a glance
- 80 g pouch — sliced, ready to eat
- Miyazaki-grown daikon, sun-dried before pickling
- Contains: soy, wheat, gluten
- Michimoto states no preservatives, colourings, chemical seasonings or sweeteners are used
About Michimoto
Michimoto Foods (道本食品株式会社) is a pickle maker founded in 1937 at Tano-cho in Miyazaki City, where its head office and factory still stand. It makes sun-dried takuan and dried vegetables, and holds FSSC 22000 food-safety certification.
What is takuan?
Takuan (たくあん) is Japan's pickled daikon radish. The radish is dried first — traditionally in the open air — then cured, which concentrates its sweetness and gives takuan the firm, crunchy texture it is eaten for. Michimoto notes that soy-sauce takuan takes longer to cure than the salt-pickled kind, which is why this one is made slowly.
How to use & enjoy
Michimoto suggests it as a companion to rice and in onigiri, as a side in a bento, and with tea or alongside a drink.
Ingredients
Dried daikon radish, pickling ingredients [sugar, fructose-glucose syrup, soy sauce, salt, fermented seasoning, brewed vinegar, rice bran] (contains wheat and soybean).
Allergens
Contains: Soy, Wheat and Gluten.
Michimoto declares this in-line within its own ingredient list (一部に小麦・大豆を含む), inside the pickling ingredients rather than as separate entries.
Nutrition (per 100 g, as printed by the manufacturer)
- Energy: 96 kcal
- Protein: 2.0 g
- Fat: 0.3 g
- Carbohydrate: 21.3 g
- Salt equivalent: 3.1 g
Important — please check the package label
Manufacturers may change ingredients, allergens and packaging without notice. Always check the product packaging before use, and contact us before purchase if you have a specific allergen concern.
