An extremely healthy and versatile food and one of the quintessential vegetables in the japanese diet clearspring pickled daikon is made to traditional time honoured rural methods and without any colourings or additives called takuan in japanese after the buddhist priest who invented it it is simply daikon root pickled in rice bran known to be rich in b vitamins and lactobacilli pickled daikon is commonly made in rural japanese homes every autumn and eaten throughout the winter clearspr