Takuwan, also spelled takuan, is a Japanese pickle made from daikon, the long white radish frequently used in Japanese cuisine.
I remember eating takuwan my grandmother made when I was little, she cut the daikon in small spears and didn't use much food coloring--hers was light yellow in color.
Recently I was invited to make it with our friend Robert's mother, Masako Miyake, who's famous for making tasty takuwan.
Robert's been sharing her takuwan with us for years, so I was happy to go to her house and help her make some for her church bazaar.
Robert is featured on ourSesame Balls post, after the cooking instructions.
Mrs. Miyake's takuwan is the yellow one, and mine is the white one in the background.
My husband prefers it without the food coloring and I'm happy to oblige.
Making the takuwan yellow comes from the artisan method or old fashioned method of making takuwan in Japan, this longer method can be seen on Takuan/Japanese Pickled Daikon: Basic Recipe by the Shizuoka Gourmet.
Mrs. Miyake's recipe is sweet and takes a lot less time.
Ingredients:
5 daikon (long white radish), about 9 cups sliced or cut into short spears
3 tablespoons salt
3-3/4 cups sugar
1 cup white vinegar
a few drops yellow food coloring
4 one-quart jars with lids
This is a Japanese-style peeler.
I like this type best for peeling daikon.
This is Judy, Mrs. Miyake's daughter, peeling daikon.
She finds it more comfortable to peel the daikon in this position.
Then cut the daikon into pieces, whichever shape you prefer.
Mix 3 tablespoons salt, 3-3/4 cups sugar and 1 cup vinegar into a bowl.
Mix well.
Add the sliced daikon and mix thoroughly.
Let the daikon mixture soak on the counter overnight, stirring occasionally.
In the morning, squeeze the daikon and pack it into jars.
Then boil the juice and add a few drops of yellow food coloring.
While boiling, remove any scum that may appear and boil until the juice is clear.
Cool.
Pour the juice into the jars over the daikon.
Refrigerate.
The takuwan will be ready to eat in two weeks.
I'm always so happy to receive a jar of Mrs. Miyake's takuwan.
Her favorite jars to use are the ones that come from Knott's Berry Farm jam.
That's her favorite shape.
I'll have to save them for her whenever I get them.
She likes the shape and the amount of tsukemono it holds.
I'm excited to taste mine in two weeks!
Put a few slices of takuwan into a bowl of ochazuke (rice with tea).
Comfort food.
Itadakimasu!
***
This is Mrs. Miyake.
She was down to the business of making takuwan.
Judy's friend Jean was there to help too.
We first peeled the daikon--which wasn't optimal--and Mrs. Miyake had to inspect each piece and cut away the bad parts.
I think Judy shows a strong family resemblance to her dad, Shump.
I've seen Mr. Miyake have this same expression many times.
Seeing Judy make this expression makes me smile--I like seeing him live on through his family members.
Mrs. Miyake is measuring the sugar for the marinade solution.
Choose daikon that is heavy for it's size--then there's less chance that the middle will be pithy as shown in the picture above.
Those are the pieces we didn't use.
This is Jean and her granddaughter.
Jean's granddaughter was so cute.
She'd cuddle up behind her grandma, grab a strand of her hair and that would comfort her.
All in the midst of making Mrs. Miyake's Sweet Takuwan.
Here are some photos of Mrs. Miyake courtesy of her granddaughter Lauren.
Mrs. Miyake has such a nice smile.
She's 93 years old.
If I ever get to be 93 years old, I'm going to wear it like a badge.
She's adventurous and likes to travel.
Robert sent me a photo of his mom sitting on a motorcycle--I wish I could find that one--it was the perfect example of how adventurous she is!
I think I remember seeing one of her sitting in a helicopter, too.
Here's Mrs. Miyake with her great-grandson.
She's got two great-grandsons.
Mr. & Mrs. Miyake used to pop over to my house occasionally for a visit--on their way to their son's home.
On those visits, I remember Mr. Miyake was pretty quiet and Mrs. Miyake was chatty.
I really like that about her--I love chatty.
Here she is with her grandkids.
This is Mrs. Miyake's whole family on a trip they all took to Hawaii.
They look like a really fun group, don't they!
Thank you, Robert and Mrs. Miyake for thinking of me and inviting me to come make your delicious takuwan.
***
Mrs. Miyake's Sweet Takuwan
Wash and peel daikon. Slice into thin pieces. Mix salt, sugar and vinegar. Then add daikon to this mixture. Soak over night, stirring occasionally.
Squeeze daikon and pack into jars.
Boil juice and add a few drops of yellow food coloring. While boiling, remove scum and boil until it is clear. Cool. Pour juice into jars. Refrigerate. Takuwan should be ready to eat in two weeks.
