Iburi gakko
As you may know, “Takuan (たくあん or 庵)” is yellow pickled Daikon radish commonly eaten in Japan.
The Japanese pickle is said to have been created by a Zen Buddhist named “Takuan Souhou (庵 宗彭)” in the Edo period, about 400 years ago. Traditionally, in the making of Takuan pickles, Daikon radish is first dried in the sun until wilted and then pickled in salted rice malt.
Malaysia
