Takuwan | Crunchy Daikon Pickle | Delicious and Crispy

[@JoshuaDomoslai]

There’s a French Japanese bakery in southern ca that’s popular. They have a bunch of food other than bakery items. Every week I get a “futomaki & inari” box. The sushi has this inside of it and it’s the most delicious thing I’ve ever eaten. I pull it out to eat it by itself. I need to make some in bulk to munch on.

[@robinroselanibob9513]

Just made this this weekend! So much better than store bought!

[@HawaiisPickleLady]

Yes, ridiculously expensive plus has chemicals.

[@gennyt.1306]

OH. MY. GOODNESS.!!!!! I just made this and the pickling juice is DELICIOUS!!! I can’t wait till the daikon is ready to eat! I’m so happy I can eat daikon whenever I’m ono for it! Mahalo nui from this Hawaiian girl now living in Midland, TX!!!

[@HawaiisPickleLady]

If you cut the daikon in sticks (I use for hand California rolls) or slices, you can probably eat it the next day.

[@hschank979]

Looks great! We also like it over somen salad!

[@HawaiisPickleLady]

Glad you like it.

[@mimidc7089]

Just saw this video. I love takuwan and will be making it this weekend. Malama Pono.

[@juslearnen5026]

Oh yeah!!

[@leilasolis6563]

I love eating this when they’re in California rolls 😋

[@gennyt.1306]

Thank you for this video! I love your videos! I’ll be making this daikon recipe this weekend! Mahalo!!!

[@HawaiisPickleLady]

So easy. Try the sanbaizuke pickle. There are so many I want to make.

[@kimocrowell4987]

I made this!! Tasted just like my late Auntie's. Mahalo for sharing.

[@HawaiisPickleLady]

If you're in Honolulu, my book The Pickle Lady's Pickle Passion Cookbook are in all the libraries for check out. But they are out of print.

[@kimocrowell4987]

@@HawaiisPickleLady Auwe sold out! That's ok, I rather watch you! I haven't checked all your episodes but have you dau see anything? Fu qua, shrimps, crab? I'm sure people want to know!! Mahalo Auntie!!

[@HawaiisPickleLady]

Videos have stuffed b melon with dau see. Also black bean steamed spare ribs, just like the restaurant.

[@MikeTheBarber63]

This is my favorite Japanese pickle. How long with this keep in the refrigerator? I just found your channel and I really like your videos, they are so simple to follow. Thanks for all your hard work.

[@HawaiisPickleLady]

It'll keep for a few weeks. Longer time will cause it to brown some but the taste is still there. Hope you enjoy all the other videos.

[@MikeTheBarber63]

@@HawaiisPickleLady Thanks for the reply.

[@mariannachaikovsky3357]

please. what's your favorite food to eat, and why and how you choose to prepare it? thank you, lovely beautiful Hawaiian Lady. best to you, Marianna Chaikovsky

[@hapahaole9819]

Thank you so much! My Pickled daikon sucks! I will certainly use your recipe. Aloha

[@HawaiisPickleLady]

You will love it. I've had no negative comments. Saves bucks when you see the price in the store. So simple to make.

[@elsalisa146]

Thanks for this great easy recipe. Do you have a fish cake recipe. Like kamaboko or a Vietnamese style .

[@HawaiisPickleLady]

I don't make kamaboko. Mom used to beat fishcake paste from Chinatown, add an egg and green onions and make fried patties. She would also drop some in simple soups with cabbage, etc. I have a recipe on Thai fishcake with curry paste and basil on my website. I do not like the fish cake here, comes from L.A. The texture is not the same as home. When I go home I'll probably bring some back and freeze it as it keeps well.

[@elsalisa146]

@@HawaiisPickleLady thank you for your reply. I think I’ll try and find a satsuma recipe and I’ll look for your Thai fish cake recipe😸

[@ukelilly]

I have some korean.radish ( has half white and half green appearance). Can I use that or will it not taste the same? thx

[@HawaiisPickleLady]

Probably, but don't use the round, squat ones that are red and white. They are very bitter.

[@notsuperdave100]

I used to buy pickled takuwan from Hawaii that was brown in color, and tasted very different from the yellow takuwan, even from the same company .... I haven't been able to find that kind, the brown one, where I live. (actually none of either from Hawaii) Can you show us how to make the brown takuwan from Hawaii ? Thanks, Dave.

[@HawaiisPickleLady]

This sounds like sanbaizuke, Japanese daikon they sell in the bottle. That is on my list, will make it later.

[@HawaiisPickleLady]

I hope you have found the sanbaizuke recipe on You Tube. It's ony website under pickles. Let me know what you think.

[@notsuperdave100]

P.S. I think the takuwan,(the brown one)had a sort of sweeter taste ....sort of teriyaki with seaweed notes. Thanks again.

[@HawaiisPickleLady]

The brown one?

[@alann5003]

Why do some people soak it in salt first?

[@HawaiisPickleLady]

That's the traditional way, but I find it unnecessary. Some people even dry it outside to get the moisture out but my way is super fast and easy.

[@alann5003]

@@HawaiisPickleLady thanks. Maybe I'll try it both ways.

[@mariannachaikovsky3357]

eastham turnip, new England's awesome root summer, fall veg..... if you ever have opportunity to buy it, eat it raw, and then any which way your heart desires. it is extraordinary. crunch of spring. clarity of a spring's water. sweet. tinee weenie lemon hint. no heaviness of growing in the Earth's soil. absolutely divine. enjoying.....

[@FC2ESWS]

I want to try this. What are parts per ingredient? Anyone know? White vinegar: Water: Sugar: Salt: Daikon:

[@HawaiisPickleLady]

Go to my website, hawaiispicklelady.com under Pickles.

[@hapahaole9819]

Do you have a recipe for Nishime?

[@HawaiisPickleLady]

Try my recipe for Sukiyaki, very similar ingredients, follow the directions and you can change the ingredients. Use the speaker and ask for hawaiispicklelady.com sukiyaki.

[@hapahaole9819]

Mahalo!!!!