Eden Pickled Daikon Radish Is Made Using Traditional Methods Dating Back Centuries. Known As Takuan-Zuke In Japan, The Long White Winter Daikon Are Washed And Sun Dried For At Least Two Weeks Until They Become Dehydrated And Flexible, Concentrating The Sweetness Of The Radish. The Daikon Is Then Separated From Its Dried Leaves And Placed In Huge Wooden Barrels With Layers Of Rice Bran And Sea Salt Where They Are Left To Pickle For Months.

When Ready, The Radishes Are Removed, Sliced, And Packaged With A Small Amount Of Rice Bran Still Covering The Pickles. Rice Bran, Or Nuka Is The Outer Coating Of Brown Rice That Is Removed During The Processes Of Polishing White Rice. The Bran Layer Is Where Most Of The Phytonutrients And Oils Are Located Which Enriches The Daikon During Pickling.

Pickled Vegetables Are Highly Regarded As Nutritious Digestive Aids. Diastase, An Enzyme Produced During Fermentation Is Believed To Stimulate Healthy Appetite And Digestion Especially Of Carbohydrate Foods Such As Grains. Additionally, Lactobacillus, A Probiotic Found In Pickled Daikon Also Helps In Digestion And Maintenance Of Human Well-Being.

The History Of The Daikon Pickle Dates Back To The Seventeenth Century Where Legend Credits The Buddhist Priest Takuan As Being The First To Pickle Whole Daikon In Rice Bran And Sea Salt. Today, Takuan-Zuke Bear His Name In Honor Of His Prized Invention. In Zen Monasteries, The Meditative Oryoki Dinner Concludes With A Piece Of Daikon Radish Being Rubbed Around The Interior Surface Of Your Eating Bowls With Chopsticks Along With Warm Water To Clean Them.

Once The Piece Of Radish And Water Have Reasonably Cleaned The Bowls, The Water Is Consumed And The Pickle Finally Eaten. Nothing Is Wasted. Traditionally Made Eden Pickled Daikon Has A Yellow To Tan Color, With Crisp Texture And Tart Flavor. No Sugars, Synthetic Dyes Or Chemicals Are Used In Their Production.