Ingredients: Daikon (Japanese white radish) (91%), Sea Salt, Rice Bran.
Product weight: 100g
An extremely healthy and versatile food and one of the quintessential vegetables in the Japanese diet. Clearspring Pickled Daikon is made to traditional time honoured rural methods and without any colourings or additives. Called “Takuan” in Japanese, after the Buddhist priest who invented it, it is simply daikon root pickled in rice bran. Known to be rich in B-vitamins and lactobacilli, pickled daikon is commonly made in rural Japanese homes every autumn and eaten throughout the winter. Clearspring pickled daikon is made to these same traditional farmhouse methods used for centuries.
Daikon, a giant white radish, Raphanus sativus in latin, sometimes known in the West under its Indian name, mooli. "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.
Pickled daikon, is mostly found served in slices alongside miso soup, rice, or nori-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.
|Typical values||g per 100g|
|of which saturates:||0.2|
|of which sugars:||3.7|
|Free of Added Alcohol|
As I wrote to you - love it in my morning rice.
Pleased to taste its authenticity
Wonderful pickle !
I started making my own nuka pickles but I wasn't sure if they were as well-flavoured as they could be when I dug them out of the bran. They were pleasantly savoury rather than the "tangy and earthy" style everyone said I should aim for. (My nukadoko remains a work in progress.) So I bought Clearspring's version for a benchmark of what home-made nukazuke should taste like. Excellent flavour –– so now I have my standard to work towards. I love daikon in every possible form, but it's hard to find it where I live, so it's great to have a reliable source of bran-pickled daikon that I can keep in the larder. Perfect with rice, on top of ramen, or just as a fridge-raiding snack when you're craving something crunchy and salty.
Tasty, crunchy and brings back memories of being in Japan (aaah... when will we be able to visit again..?). Agree with the comments below that, at least to my taste, it needs a pretty good rinse before slicing and eating to get past the salt.