im in love with all japanese pickles since spending 3 weeks in japan lately. I wish that cookbook on pickles was in english! thank you for posting and i will be making your recipe!
Takuan was always one of my favorites when I lived in Nishi-Kamata! I can’t find it here without Aspartame in it but now...now I can make my own with our home-grown daikon almost ready to harvest!!! Arigatō gozaimasu!!! 🙏🏼
When I get older and become an adult. I’m going to strive to make myself foods from different cultures regularly so i always have variety and I’ll be happy to say I’ve had lots of delicious food from many different cultures!
Thank you for sharing. I like it. I bought it from a supermarket couple times. In Thailand, it’s quite expensive too. Now I know how to make it. Thank you again. 🙏🏻
Thank you for this recipe! I love takuan, and I want to try making it. It is difficult to find a recipe online that isn't a simple quick pickle version.
Thank you for this beautiful video. The best part is when you add the various ways to eat the product. At the same time, I am having trouble to think its ok to use plastic bag. Please explain why you choose to pickle or ferment in plastic bag. Thankyou
Because I don't want to do it easy and make it doable for many people. And you need LESS seasonings. If you don’t want to use plastic bag, use glass container and put on something as a weight. Good Question!
Ooooh I need to try this! I can't buy Takuan in Germany, the asian supermarket only had Takuan from China it tasted awful not like the Takuan we eat when in Japan.
I’m trying this recipe with daikon I grew in my garden. I’m half Japanese so I grew up eating tsukemono and takuan is my favourite. I was just wondering - when you leave it to marinate do you put it in the fridge? Or just leave it in the kitchen somewhere?
I liked your video, can you tell me if you let it sit out somewhere for the weeks time or do you please it in the refrigerator for a week? Thank you in advance
I tried this finally... but I decided not to do the coloring because gardenia fruit wasn't available, and the daikon (s) I used are actually purple daikon, so I wanted to hopefully keep some of the color
THANK YOU FOR ALL THE WONDERFUL VIDEOS! OUR FAMILY MOVED FROM JAPAN OVER A YEAR AGO AND I REALLY MISS THE FOOD THERE. I WAS WONDERING IF YOU COULD SHOW HOW TO MAKE THE MISO FLAVOR MARINADE THAT THEY HAVE IN THE YAKINIKU RESTAURANTS. HOPEFULLY YOU KNOW WHAT I'M TALKING ABOUT. THANKS SO MUCH!
Can you ferment it in room temp (20-30°C) or it must be in the refrigerator? Just to make sure because you don't mention about the storage during the fermentation process.
You can omit sake but the texture and the taste is not the same, and the Takuwan won't last long. But why don't you give it a try? Let me know how it turns out!
I am so happy that now I can make my own Takuan without MSG, Aspertame, and other chemicals. What were the ingredients you added to the Tuna mixture? Thank you so much for the recipes?
haha! i never much thought about takuan... though as a kid i remember someone saying if you store it in a plastic container it's always going to smell like takuan. 😀 and there's a mexican fast food chain called taco john's and in my mind i often mentally pronounce it like "taco juan's [whahn]" and then...takuan hehe
im in love with all japanese pickles since spending 3 weeks in japan lately. I wish that cookbook on pickles was in english! thank you for posting and i will be making your recipe!
So glad you liked the recipe! Japan really knows how to pickle things, right? Please send a publisher a proposal! I can be of great help! w
Takuan was always one of my favorites when I lived in Nishi-Kamata! I can’t find it here without Aspartame in it but now...now I can make my own with our home-grown daikon almost ready to harvest!!!
Arigatō gozaimasu!!! 🙏🏼
When I get older and become an adult. I’m going to strive to make myself foods from different cultures regularly so i always have variety and I’ll be happy to say I’ve had lots of delicious food from many different cultures!
Amazing! I love Japanese pickles but they can be hard to find where I live. Now I can make my own, yum! Thank you very much!
@Kalo I hate liars.It's Japanese pickles, TAKUAN.
Back in Japan, I never needed to do this but now I cried when I watched you doing this. Oishii katta desu😥
Thank you for sharing. I like it. I bought it from a supermarket couple times. In Thailand, it’s quite expensive too. Now I know how to make it. Thank you again. 🙏🏻
Thank you for this recipe! I love takuan, and I want to try making it. It is difficult to find a recipe online that isn't a simple quick pickle version.
When i was in Japan,this is my favorite together with Ramen 😋
This was a wonderful video! Thank you so much! I can’t wait to use your recipe when I make this! Thank you!
looks delicious! I'll have to look out for dried gardenia
This very delicious isang love this crunchy.
excellent instruction, thank you!
I like this one
Thank you for sharing, I make my own. I'll have to try yours
Let me know how it turns out!
I was just recently wondering how daikon is usually pickled! Glad you seem to be a mind reader.
And bonus points for the kitty cameo
Looks great! The idea of trying to make takuan always frightened me...lol... But your video makes it look possible! 😅❤️ Super-arigato ~ !
Thank you so much for this recipe! I love takuan. When you put the 1kg weight does it need to be kept in the fridge or at room temperature?
Keep in the fridge! Let me know how you like it!
Thank you for this beautiful video. The best part is when you add the various ways to eat the product. At the same time, I am having trouble to think its ok to use plastic bag. Please explain why you choose to pickle or ferment in plastic bag. Thankyou
Because I don't want to do it easy and make it doable for many people. And you need LESS seasonings. If you don’t want to use plastic bag, use glass container and put on something as a weight. Good Question!
this is so helpful! thank you 😊
Thank you so much 😀
Ooooh I need to try this! I can't buy Takuan in Germany, the asian supermarket only had Takuan from China it tasted awful not like the Takuan we eat when in Japan.
I remember having these when I lived in Japan (many moons ago) and always craved them. Thanks for such an easy to follow recipe!!! 🥰
Glad you like them!
I’m trying this recipe with daikon I grew in my garden. I’m half Japanese so I grew up eating tsukemono and takuan is my favourite. I was just wondering - when you leave it to marinate do you put it in the fridge? Or just leave it in the kitchen somewhere?
Marinate in the fridge, please. Thank you for sharing your story! Let me know how do you like this recipe.
Oh! I forgot to mention, I am also a new subscriber to your channel!
Sore wa oishi-sôdesu, Chef 🙏
Me too!
Wow I wish that Tsukemono book would translate into English!
Good idea!
Please send the message to publisher!
Do you marinate the daikon for a week in the refrigerator or out? Looks exactly right! Can’t wait!
In a fridge. Thanks for watching!
I liked your video, can you tell me if you let it sit out somewhere for the weeks time or do you please it in the refrigerator for a week?
Thank you in advance
In the fridge. Thanks for watching!
@@kitchenprincessbamboo Thank you so much.... Love
I tried this finally... but I decided not to do the coloring because gardenia fruit wasn't available, and the daikon (s) I used are actually purple daikon, so I wanted to hopefully keep some of the color
So this is a recipe to cook Mugi's eyebrowns :)
THANK YOU FOR ALL THE WONDERFUL VIDEOS! OUR FAMILY MOVED FROM JAPAN OVER A YEAR AGO AND I REALLY MISS THE FOOD THERE. I WAS WONDERING IF YOU COULD SHOW HOW TO MAKE THE MISO FLAVOR MARINADE THAT THEY HAVE IN THE YAKINIKU RESTAURANTS. HOPEFULLY YOU KNOW WHAT I'M TALKING ABOUT. THANKS SO MUCH!
I think I understand it. Thanks for the request!
So delicious 😋😋😋
Arigato gozaimasu, Chef !!
Do you marinate it for a week at room temperature, or in the refrigerator?
In the fridge, please. Thanks for the question!
Could you tell me if gardenia gives radishes any additional flavor or aroma, or only color? Thank you for recipe!
Kitty wants raw tuna. :-)
Thank you for the recipe! May I know how long can the pickled daikon be kept in the fridge?
A couple of weeks. Or as long as you can eat! Thanks for watching!
Can you ferment it in room temp (20-30°C) or it must be in the refrigerator? Just to make sure because you don't mention about the storage during the fermentation process.
Do you have any alternatives for Sake?
Does it need to be kept on a refrigerator?
Yes, please!
Lovely recipe. Thank you ❤️
Is it refrigerated while marinating with the weight?
mugi's eyebrows
Do you leave it on the counter to pickle or in the refrigerator?
Should be refrigerated. Thanks for watching!
If I can't get those dried fruit for colour, can I just use a bit of tumeric?
Looks delicious; I'm not sure I can get daikon here; I'll try to find it...
Hi Alex🐱🐈 (don't bite mom)
He bited my hand instead of Tuna! Lol.
@@kitchenprincessbamboo That is not very nice....
How do I keep Takuan? In the refrigerator for how many days, with or without the pickle liquid?
Could you use the marinade for anything?
I don’t think so. Thanks for watching!
What did you top the tuna/takuan mix with?
If i don't have sake..can i use rice liquor as subtitute?
If we have no way of sun drying it, is there any alternate options?
Low temp. oven maybe?
Saga.....stop thinking takuan zuke.....ure in the battlefield now
How long can you store the pickled daikon ?
In a fridge. Finish eating in 2 weeks.
Use clean chopsticks (or so) to take out!
Mugi Chan eyebrows
Hi. I'm from Indonesia. If i use turmeric instead the gardenia fruit, how about the taste? Is it slightly different? Thank u.
It's slightly different. Thanks for watching.
Hi! Could you give me more information on the recipe book or where I can buy it? Arigato gozaimas :)
It's not available anymore. Google Japanese Tsukemono or pickles!
@@kitchenprincessbamboo Aw, okay. Do you have any other tsukemono books you'd recommend? I just love tsukemono recipe books.
in 5 minutes 38 seconds, it says to marinade for one week. Please let me know if we marinade on a countertop or in a refrigerator
In the fridge, please!
May I know if that brown sugar?
Hi, how long can we keep the takuan, please?
Two weeks in the fridge. Thanks for watching！
Can we omit the sake? Is there any non alcoholic substitute for sake?
You can omit sake but the texture and the taste is not the same, and the Takuwan won't last long. But why don't you give it a try? Let me know how it turns out!
I’d like to find a copy of this book, please…
So you use sake not mirin?
I am so happy that now I can make my own Takuan without MSG, Aspertame, and other chemicals. What were the ingredients you added to the Tuna mixture? Thank you so much for the recipes?
How much tumeric would you add to achieve the color but not have too much flavor?
Start adding 1 teaspoon. Then as much as you get the color you want!
Thank you!
haha! i never much thought about takuan... though as a kid i remember someone saying if you store it in a plastic container it's always going to smell like takuan. 😀
and there's a mexican fast food chain called taco john's and in my mind i often mentally pronounce it like "taco juan's [whahn]" and then...takuan hehe
It's look like danmuji.....
Same!
Danmuji is the Korean version of Takuan, the dish has origins in Japan not Korea…
She's wearing a takuan colored apron or shift!
Is this sweet? I've been trying to find a recipe that is in the sweeter side and so far I've wasted two batches :(
Can you add more sugar instead?
Oishi soooooo
Takuan hmmmm...
Can I use water/vinegar instead of sake? Since I'm muslim. I can't consume something containing sake.
rice vinegar, but you would need to remove the acid
Well my belive can't make me drink or eat any alcoholic beverages food, any good sake substitute to use ?
You can skip it but the taste is not the same, and it’s not keep well.
Thanks for watching！
@@kitchenprincessbamboo hmmmm, can I used some vinegar as substitute? I think adding Vinegar will solve the shelving Issues
Can I visit your Kitchen mam.