FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

TAKUAN

Modified from Anderson, Jennifer Lea. 1991. An introduction to the Japanese way of tea. State University of New York, Albany.

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

a yellow-colored, firm and crunchy pickle of medium saltiness, made from daikon, the giant white or icicle radish. It is pickled in dry rice bran after being hung to dry for 2-3 weeks. Takuan takes several months to mature, but once made keeps for many months.

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.