Takuan Day

What Is Takuan Day?

November 11th is "Takuan Day" in Japan, celebrating the pickled daikon radish. The date comes from the way daikon hung out to dry in rows resembles the characters for "November 11th," along with the many "1"s that line up. It was established by the Japan Pickle Industry Cooperative Federation.

A Holiday for a Traditional Japanese Food, Born From the Sight of Drying Daikon

Takuan is one of Japan's most iconic pickles, made by drying daikon radish and then curing it with salt and rice bran.

• Origin: the sight of daikon lined up to dry resembles the repeating numerals "11, 11"
• Purpose: to help expand demand for takuan, a flagship of Japan's pickling culture
• Historical background: one theory traces the name to the Edo-period Zen monk Takuan, said to have devised the recipe

How Fermentation Creates Its Distinctive Flavor and Texture

Drying daikon in the sun removes moisture, and curing it with salt and rice bran creates takuan's signature crunchy texture and deep flavor.

Tips for Marking This Day

• Enjoy takuan as a side dish with rice
• Try a creative recipe using takuan
• Look into regional differences in how takuan is seasoned
• Try making your own homemade takuan

That Crunchy Sound Holds the Bounty of Autumn

Turning sun-dried daikon into a finished pickle takes time and the skill of experienced craftspeople. November 11th is a day to enjoy the deep flavor of takuan once again.