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Vegetables from Ise and Meiwa, Mie
Ise takuan is made from Misono daikon, a long white-necked radish bred for takuan in Mie. The roots hang on racks in sun and winter wind for one to two weeks, then are packed in a barrel with rice bran and salt under a weight. Lactic acid bacteria ferment the barrel for months and often for two years or more.
| Misono daikon, hung and dried | [maff-ise][mie-brand] |
| Rice bran | [maff-ise] |
| Salt | About 10 % in the Japanese Wikipedia description; no weight given by MAFF[jawiki-ise][maff-ise] |
| Persimmon peel, eggplant leaves, chilli, kombu, sometimes turmeric | Optional seasonings and colouring; MAFF says no synthetic seasoning, colouring or preservative is used[maff-ise][mie-brand] |
| Starter | spontaneous |
Total time across the recorded steps: 3 years
What changes: Daikon hang on hasa racks for 1–2 weeks in sun and wind until they bend
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ise takuan is made from Misono daikon, a long white-necked radish bred for takuan in Mie. The roots hang on racks in sun and winter wind for one to two weeks, then are packed in a barrel with rice bran and salt under a weight. Lactic acid bacteria ferment the barrel for months and often for two years or more. Made in 4 steps over 3 years. The longest step, lactic fermentation, takes up to 3 years (MAFF にっぽん伝統食図鑑 (Traditional Foods of Japan) 2026). Salt is 10 % (Japanese Wikipedia 2026).
| Main step | up to 3 yearsReported[maff-ise][mie-2013] | Lactic fermentation |
|---|---|---|
| Salt | 10 %Reported[jawiki-ise] | Pack with bran, salt, kombu, persimmon peel, eggplant leaves and chilli |
Dried in the wind of the Ise plain and aged for months to two years or more. The roots are one named variety, Misono daikon, and the name is a regional collective trademark.
The barrel is salted at around 10 % and fermented by lactic acid bacteria for about two years (Japanese Wikipedia). MAFF says no synthetic seasoning, colouring or preservative is used.
Every number is labelled with how it is known. How this atlas is made
Begun in late Edo in Misono (Ise) with surplus daikon; sold by farm women in Osaka and Kyoto from Meiji; 300,000 barrels in 1943; 150,000 in 1950. Post-war barrels were sweetened with saccharin and dulcin and coloured with turmeric and tartrazine (auramine before 1947).
