Takuan (Pickled Daikon)
沢庵漬 (沢庵漬)
Por qué hacer sourcing en Japón
Heritage nuka-takuan production at small-scale is uniquely Japanese; lactic-acid-bacteria fermentation profile carries probiotic positioning.
Spec clave
Salt 5-10%; lactic-acid bacteria count 10^7-10^9 CFU/g (heritage); enzymatic conversion gives characteristic crunch and color.
Producto final típico
Bento-pack pickle, fine-dining heritage tsukemono retail, ready-meal accompaniment.
At a glance
- Proveedores listados
- —
- MOQ típico
- 10–50 kg pickled; 5–25 kg specialty
- Plazo típico
- 8–16 weeks (heritage nuka-takuan longer)
- Regiones de origen
- Ehime, Hyogo, Wakayama
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Daikon November – January; pickling 6 weeks – 6 months
- Estado regulatorio en Japón
- Food product; tsukemono under JAS; salt / colorant disclosure
- Nombre japonés
- 沢庵漬
- Romaji
- 沢庵漬
Sobre este ingrediente
Pickled daikon radish — a foundational Japanese tsukemono with 400+ year heritage. Production methods: shio-takuan (salt-only), nuka-takuan (rice-bran fermented, the heritage style), kasu-takuan (sake-lees pickled). Iyo (Ehime) and Hyogo dominate commercial production. Modern industrial-scale takuan often uses turmeric for the iconic yellow color; heritage producers preserve the traditional white-aged version. Distinct from existing fermented food entries.
Estado regulatorio
| Japón | Food product; tsukemono under JAS; salt / colorant disclosure |
|---|---|
| Unión Europea | Food import; allergen and additive labelling |
| Estados Unidos | GRAS; FDA Prior Notice; colorant disclosure |
| China | GACC food facility registration |