Takuan is a popular Japanese pickle made from daikon radish. It has a bright yellow color and a crunchy texture. To make Takuan, start by peeling the daikon radish and cutting it into thick slices. Sprinkle the slices with salt and let them sit for a few hours to draw out excess moisture. Rinse the radish slices and pack them tightly into a jar. In a separate bowl, mix together rice vinegar, sugar, and salt to make the pickling liquid. Pour the liquid over the radish slices in the jar. Let the jar sit at room temperature for a few days to allow the flavors to develop. Takuan is commonly served as a side dish with sushi or enjoyed on its own as a snack.
