radish-pickled, iburi-gakko
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Iburi gakko
As you may know, “Takuan (たくあん or 庵)” is yellow pickled Daikon radish commonly eaten in Japan.
The Japanese pickle is said to have been created by a Zen Buddhist named “Takuan Souhou (庵 宗彭)” in the Edo period, about 400 years ago.
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