Takuan

Takuan (; also spelled takuwan), or takuan-zuke (; 'pickled takuan'), known as danmuji () in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled things'). It is also enjoyed at the end of meals to aid digestion.
In Japan, famous Buddhist monk Takuan Sōhō (1573–1645) is popularly credited with creating this yellow pickle, which now bears... meer