Takuan of Recent Article

"Pickled Japanese radish" is very delicious and is slightly stinking.

Japanese people like the combination of a white rice and Takuan very much.

Takuan is the pickles of a very salty Japanese radish.
From the strength of the salt, Takuan has been loved as preserved food of winter in Japan.

But it is sold throughout the year now.

	A picture is expanded by click.
	Though Takuan is an existence which does not become the leading role, but it is an existence indispensable for a Japanese. Takuan sees it well in not only a meal in a house but also a restaurant. Yellow food surrounded for the red yen is Takuan.

picture is expanded by click.

 

A picture is expanded by click.

A Takuan is made from "Radish dried in the sun."

The optimal season is the midwinter which a cold wind blows.
The moisture of the radish evaporates by the wind.

Moisture of a Japanese radish is moderately lost in about two weeks.

 

 

 

 

	And the Japanese radish is pickled in a barrel. At this time, it is put into various seasonings together with a Japanese radish. There are yellow and white in the kind of the color of Takuan. White Takuan is a natural color which a Japanese radish has. A special coloring matter is put in yellow Takuan.
A picture is expanded by click.

 

This is just it.

This is "Turmeric.
"Radish" discolors to brindled yellow when exposed to the cold wind.

To conceal the brindled yellow, the radish is colored to yellow.

From such a reason, the color must be yellow.

The place where this work is done should be a low temperature.

It is because the fermentation of the radish advances when it is a warm place.

It is rare to make Takuan at home in present Japan.

My grandmother was making Takuan in the winter of every year.
The radish sleeps during winter in the barrel in this way.

And Takuan is taken out little by little from barrel, and is eaten.

Takuan is sold in this way now in the food shop.

Since this is a vacuum packing, it is very nonperishable.

When I compare it in childhood, it is very convenient about anything now.

In Japan, all became convenient like TAKUAN.

But, the Japanese is wasting the thing on the other hand.

The Japanese throws away food at once though most of food is imported from the foreign country.

Food thrown away for the reason the expiration date passed.
Leftovers in restaurant.

Food that rots without being bought haphazardly, and being used.
Electrical appliances exchanged for new product though it is not broken.

 

The Japanese seems to have forgotten the spirit that treasure the thing.

 

By Hararie