Launched in 2013, this product is the first canned “takuan,” a pickled sun-dried daikon radish, in the Japanese pickle industry. Made by pickling sun-dried daikon radish in a fermented rice bran bed, takuan is a traditional food essential for Japanese cuisine. Traditionally, takuwan was made from dried radish, but due to the tremendous work it required, raw radish is mainly used instead. However, the company has remained faithful to the traditional manufacturing method, it has been producing takuwan using sun-dried daikon radish from Miyazaki Prefecture for over 50 years. From December to February, the daikon radish is left to naturally dry for about two weeks under the cold winter wind and abundant sunshine of Miyazaki. The scenery is a winter feature of Miyazaki and is visited by media and tourists from all over the country. The company spent over three years to develop this first canned takuan which is fully packed with the umami flavor of the aged dried daikon radish and the crunchy texture unique to takuan. It is cut into bite sizes and can be eaten immediately after opening the can. Since it is a canned product, it does not leak liquid or smell and can be carried anywhere around the world. It has a shelf life of three years and is useful also as a food kept in case of emergency.