Pickled vegetables: Takuan / Pickled Radish (200g)
Weight: 200g package
Pickled vegetables are a vital part of the Japanese diet, and no meal is considered complete without them. Takuan, or daikon pickled in rice bran, is one of the most important and traditional of all Japanese pickles. Takuan Pickles are especially rich in B-vitamins and beneficial lactobacilli bacteria.
Mitoku Takuan is made by the same traditional farmhouse methods that have been used for centuries, and they contain no dyes, artificial additives, colorings, preservatives or sugar. Their crisp texture and sharp, tangy flavor make the perfect accompaniment for meals of brown rice, vegetables and miso soup. Cut off a few slices as a delicious side dish or as a tasty snack.
The importance of pickles in the mostly vegetarian, grain-based diet cannot be overemphasized. Pickles contain large amounts of lactobacilli bacteria, which are important to the digestion of grains and vegetables. Scientific research has shown that these "friendly" bacteria survive the trip through the acidic juices of the stomach to the small intestine. In the small intestine they aid pancreatic enzymes in the transformation of dextrin (a carbohydrate found in grains) into simple sugars that can be readily used by the body.
Lactobacilli have other functions in the digestive system. In the large intestine they help synthesize B and K vitamins, and they inhibit the growth of putrefying bacteria. Other benefits of pickles relate to specific types, such as the alkalinizing properties of umeboshi and the high niacin content of bran pickles. One property common to all pickles is high fiber, which is so important to proper intestinal cleansing and functioning.
Some of the most important benefits of daikon include its ability to prevent certain types of cancer, boost the immune system, reduce inflammation, improve digestion, detoxify the body, strengthen bones, aid respiratory health, and stimulate weight loss.
Daikon radish, sea salt, rice bran
Imported from Japan