Takuan Day

What Is Takuan Day?

November 11th is "Takuan Day" in Japan, celebrating the pickled daikon radish. It was established by the Japan Pickle Industry Cooperative Federation -- made up of pickle cooperatives, manufacturers, and wholesalers nationwide -- to boost demand for takuan, a flagship of Japanese pickles. The date comes from the way "11/11" resembles daikon hung out to dry in rows, and from the "takusan" (many) "1"s: reading "1" as "wan" (one) and linking it to "an" gives "taku-an."

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
• Name origin: one theory links the name to Takuan Soho, a Rinzai Zen monk of the late 16th to early 17th centuries

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. As fermentation progresses, the daikon's pungent compounds break down and turn it yellow, so the longer it is pickled, the deeper the color is said to become. Many store-bought versions are colored with turmeric, gardenia, or other colorings. A legend also says that the third shogun, Tokugawa Iemitsu, enjoyed this pickle at Tokaiji Temple in Shinagawa, founded by Takuan, and said it should be called "Takuan-zuke."

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.