🍱 Takuan no Kimpira (Fried Daikon Radish Pickles)

"Takuan no Kimpira" is a stir-fry of old "takuan" (=daikon radish pickles) after removing salt. Daikon radish, harvested from winter until spring, has cultivated in many areas in Kagawa prefecture since long time ago. It contains amylase, digestive enzyme of starch, and carotenes and Vitamin C are taken from its leaves. It is used not only in miso soup and simmered dishes, but also for local dishes like "Teppai" or "Shippoku Udon". Moreover, it is processed to dried daikon radish strips or "takuan" pickles, to support food culture in Kagawa Prefecture. It is said that "Takuan" started to be prepared in Japan during Edo Era. It is also called "Konko" in Kagawa Prefecture, and has been popular as a daily food in winter. As it is prepared a lot in winter, fermentation goes on as spring comes closer and it creates unique sour flavour. "Takuan no Kimpira" is a dish with stir-fried old ‘takuan' after removing salt in order not to waste these pickles. It is served as a side dish at home due to its simple taste and preservative quality.