Growing up I ate a lot of pickled vegetables.
We call Japanese pickles, “Tsukemono”, and since I loved it so much that my mom would call me “Ms. Tsukemono”.
Takuan is one of the tsukemono I loved.
It was always yellow, but I never gave a lot of thought to that.
For some reason as a kid I vaguely believed some Daikon was naturally yellow, although I never saw yellow Daikon sold at stores.
When I found out later that the yellow color was usually artificially added, I was shocked.
So I decided to make Takuan myself.
First, I got a Daikon from the largest Asian grocery store in this area, United Noodles.
Just pickled.
Day 1.
Day 5.
You may ask if I used artificial yellow dye.
Well, the answer is NO.
I still wanted my Takuan yellow, so I used Turmeric.
So it’s a “natural” yellow color.
My first homemade Takuan turned out great!
I don’t know why I didn’t make it sooner.
I used this recipe (Japanese) ↓
