Clearspring Pickled Daikon [1], called "Takuan" in Japanese, is simply daikon root pickled in rice bran, without any colourings or additives, made to traditional rural methods.

Known to be rich in B-vitamins and lactobacilli, pickled daikon is commonly made in rural Japanese homes every autumn and eaten througout the winter. Clearspring pickled daikon is made to these same traditional farmhouse methods used for centuries.

What is daikon?
Daikon, a giant white radish sometimes known in the West under its Indian name, mooli. It is an extremely healthy and versatile food, and one of the quintessential vegetables in the Japanese diet.
‘Daikon’ means great root in Japanese, which is an appropriate description; shaped like a carrot but much larger, daikon has a crisp, peppery taste not dissimilar to that of horseradish, but smoother and milder.
For more information on daikon: read more
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Cooking with pickled daikon
Pickled daikon, is mostly found served in slices alongside miso [3] soup, rice, or nori [4]-maki. You can also try it in sandwiches instead of pickled gherkins. Also serve it with oily dishes, as it is used in Japan to counterbalance fatty foods.

Ingredients: Daikon, Sea Salt [5], Rice Bran.

Now available in a 100g pack