Nanao Takuan is Japanese white radish pickled in rice bran and salt from Shizuoka prefecture. Exposed to the sea breeze on the hills of Hakone mountain daikon radish is harvested and then sun-dried until they become flexible. The radish is then piled in barrels with pickling rice bran. After three years Nanao Takuan develops a beautiful yellow color, an intense flavor with a little bit of sweetness and a firm texture. The Tomokazu Cooperative is an association of radish farmers in the Nanao region that markets their entire production. It is well known for the high quality of its pickled Takuan radish throughout Japan
Nanao Takuan usually is served with white rice but also can be cut into small pieces to add texture to fried rice. It also is popular as part of Sushi Temaki Rolls.