top of page
  • Writer's pictureMiwa


Updated: Feb 7




<Yield>  6 servings

<Prep time> 20 minutes (does not include the time to marinate)

<Cook time> 0 minutes


-1 kg daikon radish (30 cm x 8 cm diameter)

-1 ½  tbsp salt (25g)

-½ cup water (100ml)


-3 ½ tbsp sugar (50g)

-2 tbsp rice vinegar

-3g kombu (10 cm)


  1. Prepare Daikon: Wash the daikon radish, cut it into 15cm lengths and then quarter it (watch more on YouTube).

  2. First Marinade: In a zip-top bag, add water and salt, then dissolve. Add the daikon radish and let it marinate in the fridge for 3 days. When closing up the bag, please ensure that air is removed from the bag. Flip the bag once a day.

  3. Second Marinade: Remove the daikon radish, rinse off the salt, and place it in a new zip-top bag. Add in the sugar, vinegar and small pieces of kombu. Rub them to mix, then remove out all the air. Let it sit in the fridge for another 2 days. Flip it daily.

  4. Slice and Serve: After the marinating process, rinse off the marinade. Slice the takuan and serve it on a plate.


<Miwa’s tips> ※Watch more on YouTube!

If you want to scale this recipe up or down, use the following ratio:


-Daikon radish (desired quantity), 

-salt and vinegar: 3% of the daikon's weight

-sugar of 5% of the daikon's weight (adjust to 8-10% for a sweeter taste)

-3g kombu

<Storage time>

Store the takuan in an airtight container in the fridge for up to 7 days.

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

2022/12/16 MIWA

1,336 views2 comments


Miwa, thank you so much for this recipe. So simple yet so rewarding. I tried it today and it is exactly how it tastes like in Japanese set meals! I ate it with plain rice and was so happy with it. Thank you so much. I am not Japanese but Japanese food has always been a source of comfort.

Apr 11
Replying to

Thank you very much for giving it a try and sharing with me!! So happy to hear this!

bottom of page