is a popular and traditional pickle in Japan. Takuan is sometimes also called as Takuwan. It is made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuan is also enjoyed at the end of meals because it's thought to aid digestion. The first step in making traditional takuan is to hang a daikon radish in the sun for a few weeks until it's easily bendable. Next, the supple daikon is placed in a pickling crock and covered with a… (More on Takuan)