Takuan (Pickled Daikon)
沢庵漬 (沢庵漬)
Pourquoi sourcer au Japon
Heritage nuka-takuan production at small-scale is uniquely Japanese; lactic-acid-bacteria fermentation profile carries probiotic positioning.
Spec clé
Salt 5-10%; lactic-acid bacteria count 10^7-10^9 CFU/g (heritage); enzymatic conversion gives characteristic crunch and color.
Produit fini typique
Bento-pack pickle, fine-dining heritage tsukemono retail, ready-meal accompaniment.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 10–50 kg pickled; 5–25 kg specialty
- Délai typique
- 8–16 weeks (heritage nuka-takuan longer)
- Régions d'origine
- Ehime, Hyogo, Wakayama
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Daikon November – January; pickling 6 weeks – 6 months
- Statut réglementaire au Japon
- Food product; tsukemono under JAS; salt / colorant disclosure
- Nom japonais
- 沢庵漬
- Romaji
- 沢庵漬
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; tsukemono under JAS; salt / colorant disclosure |
|---|---|
| Union européenne | Food import; allergen and additive labelling |
| États-Unis | GRAS; FDA Prior Notice; colorant disclosure |
| Chine | GACC food facility registration |