Takuan Recipe (Sweet Pickled Daikon)

This Takuan Recipe is an easy way to make sweet pickled daikon with the perfect combination of sweet, salty, and tangy flavors. These crunchy Japanese pickles are quick to prepare with vinegar, sugar, and sea salt, and turmeric gives the daikon its beautiful yellow color without food coloring. Serve takuan on its own as a simple side dish or alongside your favorite sushi rolls.

I’m happy to say that I’ve eaten these Japanese pickles for most of my life. My auntie made this sweet pickled daikon and frequently shared jars of it with our family. She was almost like our little grocery store for certain things!

Once my parents moved away and we didn’t see my auntie as often, she kindly passed her original Takuan recipe along to my mom. Eventually, the recipe made its way to me.

This recipe is a little bittersweet to share since my Auntie Emy passed away a few years ago, and I wish she could have seen this post. I’m dedicating it to her as a thank you for all the jars of Takuan she shared with our family over the years—and, of course, for passing along her wonderful recipe.

Ingredients for This Takuan Recipe

Let’s take a closer look at a few of the key ingredients you’ll need to make this sweet pickled daikon.

Japanese Daikon Radish

Daikon is a long white radish commonly used in Japanese cooking. It has a mild, slightly sweet flavor and a crisp texture, which makes it perfect for pickling. Look for firm, smooth daikon radishes without soft spots or wrinkled skin.

Turmeric Powder

Turmeric gives these takuan pickles their beautiful yellow color without the need for food coloring. You only need a small amount, so it adds color without overpowering the sweet and tangy flavor of the pickled daikon.

Vinegar

White vinegar gives the daikon its tangy pickled flavor and balances the sweetness of the sugar. You can substitute rice vinegar if you prefer a slightly milder flavor.

Sugar and Sea Salt

Sugar gives this takuan its characteristic sweetness, while sea salt balances the flavor and helps season the daikon. Together with the vinegar, they create the sweet, salty, and tangy flavor I remember from my auntie’s recipe.

 

What Is Takuan and Tsukemono?

Growing up, my parents called this sweet pickled daikon tsukemono. As a child, I somehow pronounced it “skih-MO-no,” which makes me laugh now! Here’s the simple difference between the two terms.

What Is Tsukemono?

Tsukemono is the Japanese word for pickled foods, especially pickled vegetables. There are many different types of Japanese tsukemono, and they’re commonly served with rice or alongside a meal.

What Is Takuan?

Takuan is a specific type of Japanese pickle made with daikon radish. Traditional takuan is typically made by drying and pickling daikon, often with salt and rice bran, and allowing it to ferment. My auntie’s version is a much quicker, sweeter recipe made with vinegar, sugar, and turmeric. 

 

How to Make Takuan (Pickled Daikon Radish)

Ingredients You’ll Need

• Daikon radish
• Granulated sugar
• White vinegar
• Sea salt
• Ground turmeric
• Two 12-ounce Mason jars

Step 1 – Peel and Slice the Daikon

Peel the daikon radish, then use a mandoline or sharp knife to cut it into thin, even slices. Place the sliced daikon in a large bowl.

Step 2 – Make the Pickling Liquid

Combine the sugar, salt, vinegar, and ground turmeric. Stir until the sugar and salt are dissolved, then pour the mixture over the sliced daikon.

Step 3 – Let the Daikon Soak

Make sure the daikon slices are coated in the pickling liquid. Cover and let them soak for 2 hours. The Takuan is edible after about 1 hour, but I find the flavor is best after 2 hours.

Step 4 – Transfer to Jars

Pack the daikon slices tightly into two clean 12-ounce Mason jars. Once the jars are filled, add just enough of the pickling liquid to top them off. Cover and store the Takuan in the refrigerator.

 

 

Frequently Asked Questions About Takuan

 

How Do You Eat Takuan?

We love serving Takuan with a bowl of warm rice. The sweet, tangy flavor and crunchy texture go especially well with sticky or sushi rice. It’s also delicious alongside Japanese dishes like teriyaki or sushi. And if you’re like me, you may find yourself snacking on these crunchy pickles straight from the jar!

Why Does This Takuan Recipe Use So Much Sugar?

Three cups of sugar may look like a lot, but this recipe starts with 3½ pounds of sliced daikon. At first, there is just enough pickling mixture to coat and cover the daikon. As it sits, the daikon releases water and reduces considerably in volume. When I pack the finished Takuan into the jars, I add the daikon first and then just enough of the pickling liquid to top off each jar. A good amount of the pickling liquid is left behind and isn’t transferred to the jars.

How Do You Know When Takuan Is Ready to Eat?

The Takuan is ready to eat after about an hour, but I find the flavor is even better after 2 hours. As the daikon sits in the pickling mixture, it releases water, reduces in volume, and takes on its pretty yellow color from the turmeric.

 

Why Is Takuan Yellow?

You don’t need artificial food coloring for this recipe. Ground turmeric naturally gives the daikon its beautiful yellow color.

Why Does the Recipe Use So Much Daikon?

Daikon loses some of its volume as it sits in the pickling mixture, so the finished amount won’t look as large as the fresh sliced radish you started with. You can also make a smaller batch if you don’t need a full recipe.

Can I Use Kosher Salt Instead of Sea Salt?

Yes, but the amount may need to be adjusted because different brands and types of kosher salt have different crystal sizes. For the most consistent results, use the sea salt called for in the recipe.

Is Icicle Radish the Same as Daikon?

No. Icicle radish and daikon are both white radishes, but they are different varieties. Daikon is generally larger and has a milder flavor, so I recommend using daikon for this Takuan recipe.

Where Can I Find Daikon Radish?

Japanese and other Asian grocery stores are usually great places to find fresh daikon radish, and they often carry larger ones. You may also find daikon at Whole Foods or in the produce section of a well-stocked grocery store.

How Long Does Takuan Last in the Refrigerator?

Store this Takuan covered in the refrigerator and enjoy it within about 3 to 4 weeks. I’ve noticed that around the 3- to 4-week mark, the daikon begins to darken and doesn’t look as fresh, so I prefer to finish it before then. Always keep the Takuan refrigerated.

 

How to Slice the Daikon

I still have my grandmother’s old Asian mandoline, and it slices the daikon beautifully thin and even. I have to admit, though, I cringe a little every time I use it because that old mandoline is incredibly sharp!

A modern mandoline makes quick work of slicing 3½ pounds of daikon, but always use the hand guard and follow the manufacturer’s safety instructions. You can also use a sharp knife if you don’t have a mandoline. Try to keep the slices fairly thin and uniform so they pickle evenly.

 

I Hope You Like Our Family Takuan Recipe!

I almost didn’t share this sweet pickled daikon recipe since it’s a little more unique than many of the recipes on my blog. But when I shared it on my Instagram stories, so many people started talking about Takuan and asked me for the recipe.

I’m so glad I decided to post it. I also love when my brothers ask me for one of our family recipes because now I can simply point them to my blog. It’s pretty special to have all these recipes in one place—almost like a family cookbook that we can continue to pass along.

I hope you enjoy my Auntie Emy’s Takuan Recipe as much as our family has over the years. Thanks so much for stopping by!

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Tori Karaage Don (Japanese Chicken) – Crispy Japanese-style chicken served over rice makes a delicious and satisfying meal.

Spicy Edamame Recipe – This flavorful edamame is an easy Japanese appetizer or side dish with a little kick.

Easy Mochi Recipe – This soft and chewy Japanese mochi is another family favorite and one of my most popular recipes.