SAN JOSE – What happens when you get a bumper crop of daikon (Japanese radish) and a community coming together to fight against Asian hate and protecting its elders? Takuan (Japanese radish sweet pickle), of course! In April 2021, Anti-Asian hate was in the news daily. Our recently passed Lt. Rich Saito, retired SJPD and lead of Japantown Prepared, part of Japantown Community Congress San Jose (JCCSJ) began organizing foot patrols to keep watch over our neighborhood, especially Yu-Ai Kai’s seniors that walked to the community center to pick-up their lunches during COVID. Yu-Ai Kai heard the foot patrol needed shirts.
Call it fortuitous, Hikari Farms made a generous donation of their ultra-fresh and beautiful daikon, which started the idea of the DIY Takuan kit! The rest happened quickly, with Santo Market donating pre-measured ingredients, Jen Masuda donating the Mason jars, May Takata providing Trader Joe shopping bags, and Randy Ando providing his family’s easy, no-cook takuan recipe. Randy went the extra mile by making a how-to video on YouTube, for those
that wanted a demonstration. Long story short, we sold 50 kits in under 2 days with funds shared between Yu-Ai Kai and Japantown Community Congress San Jose!
A few weeks later, Hikari Farms wanted to make another daikon donation, but twice as much! This worked out great, as many people called to express their disappointment that they were not able to get a DIY Takuan Kit on the first round. We decided to hold Takuan Kit – Part 2. Santo Market put together 100 sets of the ingredients and generously donated them. Once again, we sold out of the 100 kits! Thank you, all, for supporting Yu-Ai Kai!
We always say “it takes a village” there are many people behind the scenes making a big impact. In addition to the donations made above by Hikari Farms and Santo Market, Janice Oda, Pam Yoshida, Jane Kawasaki, Debbie Saito, Henry Nakata Jr., Ron Nishimura, Eric and
Patty Chikasuye, Lolly Mayeda, and Derek Ives.
We think Hikari Farms daikon tastes best for this recipe, however if you can’t get your hands on a daikon from Hikari Farms, we askthat you shop to support your local community, like Santo Market in San Jose. Follow along and make the recipe with Randy at:
Randy Ando’s Takuan
Ingredients:
- 1-2 daikon
- 2 cups sugar
- 1⁄4 cup Hawaiian salt
- 1⁄2 cup vinegar
- 1/8 teaspoon turmeric (for the yellow color)
- chili/red pepper flakes (optional, not included in Kit)
Preparation:
- Chop daikon to desired bite sizes, place in a large glass mixing bowl with the sugar, Hawaiian salt, vinegar, turmeric, and chili pepper flakes.
- Mix ingredients well, let stand for 20 minutes. Liquid should start appearing.
- Stir again and let stand for another 20 minutes. Additional liquid will form.
- Stir occasionally.
- Once all of the sugar has dissolved, cover with plastic wrap and let stand (marinate) on your counter for at least 24 hrs.
- Transfer daikon and liquid to jars and refrigerate.
Enjoy!
