Talk:Takuan

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User Badagnani keeps adding the category Korean cuisine to this article. Categorizing Takuan as a Korean cuisine just because it is being consumed in Korea is as ridiculous as categorizing Pizza as a cuisine of the. U.S., Japan, and every other country where it is being consumed. The world isn't revolving around Korea. --Saintjust 03:09, 6 July 2007 (UTC)[reply]

I think "Korean cuisine" is legitimate here because it (known as dan-mu-ji, 단무지) has been incorporated into Korean cuisine (and not just simply consumed in Korea), whereas pizza is still considered foreign food. I think pizza and spaghetti can also be considered part of American cuisine. It seems restrictive to strictly limit foods to the country of origin. According to this Pasta#History, Arabs introduced pasta to Italy. If true, how should pastas be categorized? Wine may have originated in Georgia and Iran (Wine#History). I'm sure a little research would reveal many other counter-intuitive examples. —Preceding unsigned comment added by 220.76.15.114 (talk) 18:10, 22 April 2009 (UTC)[reply]

Takuan Sōhō is popularly thought to be the origin of this dish. Probably folk etymology. —Preceding unsigned comment added by 198.212.208.14 (talk) 19:51, 2 October 2007 (UTC)[reply]

The picture in the article is of a soggy product that is non-crunchy. The dish I think of as takuan is this one:

http://commons.wikimedia.org/wiki/Image:Takuan.jpg

It is crunchy. (I have eaten both.) I believe both are made from daikon. Are both varieties of takuan? Can a Japanese person help with this question? Gruntbuggly (talk) 19:57, 3 March 2008 (UTC)[reply]

generally, the japanese ones are fluorescent yellow, as well as any from korea or china specifically made for japan (outsourced pickles!).

korean ones for domestic consumption are brown and have a rather different taste. more FISH or something -- not to my liking.

photo should be changed to a yellow one. that's far and away the standard as long as you're using the japanese term. 66.105.218.17 (talk) 06:27, 31 July 2012 (UTC)[reply]