Fukui Takuan no Nitano (Zeitaku-ni)
Takuan no nitano rescues year-end pickled daikon that has become sharp and salty by summer. Fukui households slice and desalinate the old takuan, then simmer it tender with dashi, soy sauce...
At a glance
| Name | Fukui Takuan no Nitano (Zeitaku-ni) (Takuan no Nimono) |
|---|---|
| Prefecture | Fukui |
| Region | Chubu |
| Type | Desalted old takuan simmered in dashi and soy sauce |
What is it?
Takuan no nitano rescues year-end pickled daikon that has become sharp and salty by summer. Fukui households slice and desalinate the old takuan, then simmer it tender with dashi, soy sauce, sugar, chilli and sesame.
Also called zeitaku-ni, the jokingly 'luxurious simmer', its luxury is the extra work spent on an already pickled ingredient, not costly ingredients.
History and local context
Fukui's Echizen recipe repeatedly parboils roughly 2 mm slices before seasoning them. Desalting depends on the original pickle, so the cook tastes rather than follows one fixed number of rinses.
Related old-pickle dishes exist in Hokuriku and Kansai, but this page centers the Reihoku, Fukui form and its local names.
How to enjoy it
Serve a small portion warm or cooled with rice, ochazuke or sake. Use sound mature pickles, never a moldy or abnormally slimy one, and refrigerate the finished dish.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Fukui Takuan no Nitano (Zeitaku-ni) from?
It is associated with Fukui, in the Chubu region of Japan.
What kind of food is Fukui Takuan no Nitano (Zeitaku-ni)?
This guide classifies it as desalted old takuan simmered in dashi and soy sauce. See the overview for its defining ingredients and texture.
Can I order Fukui Takuan no Nitano (Zeitaku-ni) online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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