Takuan

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Takuan tradisional sing nuduhake persiapan irisan

Takuan ( Jepang: 沢庵 ; uga dieja takuwan ), utawa takuan-zuke (沢庵漬け; 'takuan acar'), dikenal minangka danmuji ( 단무지 ) ing konteks masakan Korea, [1] [2] minangka persiapan jeruk lobak daikon . Minangka bagean populer saka masakan tradisional Jepang, takuan asring disajikake tanpa dimasak karo jinis tsukemono ('barang-barang asinan'). Uga dirasakake ing pungkasan olahan amarga dianggep bisa nambani pencernaan .

Sejarah[besut | besut sumber]

Ing Jepang, Takuan Sōhō aken ngakoni acar kuning iki, sing saiki jenenge padha [3]

Rujukan[besut | besut sumber]

  1. Sula, Mike (22 January 2009). "Omnivorous: Black Noodles and Other Delights". Chicago Reader. Dibukak ing 5 September 2017.
  2. Surh, Jeonghee; Kim, Young-Kyung Lee; Kwon, Hoonjeong (2008). "Korean Fermented Foods: Kimchi and Doenjang". In Farnworth, Edward R. (ed.). Handbook of Fermented Functional Foods (Second ed.). Boca Raton: CRC Press. p. 336. ISBN 978-1-4200-5326-5.
  3. Nagamura, Kit. "All at sea in Shinagawa". The Japan Times Online. October 5, 2007. Accessed July 11, 2011.