, also known as Takuwan,'s a popular traditional Japanese pickle. It's made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuan's also enjoyed at the end of meals as it's thought to aid digestion. Takuan's made by first hanging a daikon radish in the sun for a few weeks until it becomes flexible. Next, the daikon's placed in a pickling crock and covered with a mix of salt, rice bran, optionally sugar, daikon greens, kombu,… (More on Takuan)