Talk:Takuan

Korean cuisine category
User Badagnani keeps adding the category Korean cuisine to this article. Categorizing Takuan as a Korean cuisine just because it is being consumed in Korea is as ridiculous as categorizing Pizza as a cuisine of the. U.S., Japan, and every other country where it is being consumed. The world isn't revolving around Korea. --Saintjust 03:09, 6 July 2007 (UTC)
 * I think "Korean cuisine" is legitimate here because it (known as dan-mu-ji, 단무지) has been incorporated into Korean cuisine (and not just simply consumed in Korea), whereas pizza is still considered foreign food. I think pizza and spaghetti can also be considered part of American cuisine. It seems restrictive to strictly limit foods to the country of origin. According to this Pasta, Arabs introduced pasta to Italy. If true, how should pastas be categorized? Wine may have originated in Georgia and Iran (Wine). I'm sure a little research would reveal many other counter-intuitive examples. —Preceding unsigned comment added by 220.76.15.114 (talk) 18:10, 22 April 2009 (UTC)

Name Origin
Takuan Sōhō is popularly thought to be the origin of this dish. Probably folk etymology. —Preceding unsigned comment added by 198.212.208.14 (talk) 19:51, 2 October 2007 (UTC)

Soggy versus crunchy takuan
The picture in the article is of a soggy product that is non-crunchy. The dish I think of as takuan is this one:

http://commons.wikimedia.org/wiki/Image:Takuan.jpg

It is crunchy. (I have eaten both.) I believe both are made from daikon. Are both varieties of takuan? Can a Japanese person help with this question? Gruntbuggly (talk) 19:57, 3 March 2008 (UTC)


 * generally, the japanese ones are fluorescent yellow, as well as any from korea or china specifically made for japan (outsourced pickles!).


 * korean ones for domestic consumption are brown and have a rather different taste. more FISH or something -- not to my liking.


 * photo should be changed to a yellow one. that's far and away the standard as long as you're using the japanese term.  66.105.218.17 (talk) 06:27, 31 July 2012 (UTC)