Considered a noble vegetable in Japan, the Japanese radish known as daikon is the country’s most widely cultivated vegetable. Muriel Miura, author of “A Japanese Kitchen,” shares her recipe for that iconic yellow Japanese pickle, takuan, made from daikon.

Takuwan (Pickled Yellow Radish)

• 3/4 cup vinegar
• 1-1/2 cups sugar
• 3 tablespoons salt
• 1/4 teaspoon yellow food coloring
• 3 to 4 medium daikon (Japanese radish), peeled
• 1 small Hawaiian pepper or red pepper flakes, to taste (optional)

In pot, combine vinegar, sugar and salt. Cook over low until sugar and salt dissolve; cool slightly. Add yellow coloring.

Slice daikon into 1/2-by-2-inch strips. Place daikon in quart jar. Add hot liquid and pepper. Cover tightly. Let stand in fridge for 1-2 days before serving. Makes 1-1/2 pints.

Nutritional information unavailable.

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