DescriptionThis takuan, made by drying and pickling a daikon radish, has a sharp, tangy flavour and soft yet crunchy texture. It is usually eaten in thin slices as one of a number of accompaniments alongside rice and miso soup. This variety, wrapped in kelp and gourd and preserved in electrolyte-rich water with chilli for a little extra kick. Refrigerate once opened and consume as soon as possible.PreparationTakuan can be used in a number of ways:
• Eat in thin slices as a side dish with any meal.
• Add to salad for a bit of zest.
• Accompany beer as a traditional snack.
• add thin strips to sushi rolls for a burst of pickle flavour.IngredientsDried mooli, kelp, dried gourd strips, chilli, seasoning for pickle(sugar added glucose fructose syrup, fish sauce seasoning, alcohol, salt, bonito extract (fish), hydrolysed protein, rice bran), seasoning(amino acid), acidifier, sweetener, colourings (turmeric)NutritionPer 100g:• Energy: 257kJ/62kcal • Fat: 0.3g
(of which Saturates: 0g)• Carbohydrate: 14g
(of which Sugars: 1.4g)• Protein: 1.9g• Salt: 4.3gITEM ID: 4996
