Today I am going to be making Takuan (or Takuwan.)
It's a pickled daikon radish, sliced and served with rice or cut into strips to use for sushi rolls.

I have done it before with gardenia fruit which color daikon yellow, but I have received many questions what if I use turmeric instead?

And I made both to compare the color and flavor.

500g ( about 1 pound) Daikon Japanese white radish
10g (2 ts) salt
1/3 cup water
1/3 cup Sake
60g (4 tbs) sugar
1 gardenia fruit or 1 ts turmeric

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