Bettara-zuke and Tokyo Takuan-zuke

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Local Specialties Bettara-zuke and Tokyo Takuan-zuke

Bettara-zuke is a kind of pickled vegetables, which is made by salt-curing daikon radish and pickling washed and dried daikon in a mixture of koji <rice malt>, sugar and mirin. Takuan-zuke, on the other hand, was originally made by pickling air-dried daikon in salted nuka <rice bran>. After it became popular in the late Taisho and early Showa periods, a method to use salt-cured daikon instead became popular to catch up the increase of production. The product soon started to be called Tokyo Takuan-zuke.

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