This takuan is made using contracted radishes from Yamagata Prefecture, and is pickled in a rice bran mash after being aged in lactic acid.
No coloring agents are used; the spicy components in the radish are discolored through the action of enzymes, resulting in a natural color.
We use radishes grown in Yamagata Prefecture, an area suitable for growing radishes for use in pickled daikon radishes.
In order to bring out the natural flavor of the radish, we use as little sweetener as possible.
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