Takuan pickles - Takuan pickles

Japanese: 沢庵漬 - たくあんづけ

〘Noun〙 A type of pickle. Miyaju daikon or its descendant Nerima daikon are dried in the sun for one or two weeks to remove moisture, then arranged in a barrel, sprinkled with rice bran and salt, and pickled in a press lid with a pressing stone on top. Takuan. Season: Winter [Shogenjiko Setsuyoshu (1717)] *Kibyoshi Daihi Senrokuhon (1785) "The hands of great compassion are like the hands of the daikon pickled in takuan" [Etymology] (1) Pickled daikon has been around for a long time and was a typical example of pickles. "Honcho Shokan- 2 " states "Pickles: 〈abbreviation〉There are _two hundred _pickles , 〈abbreviation〉or _two called takuan _pickles ," and it is said that takuan pickles are another name for hyakuhon pickles, and that the name comes from the fact that it spread from Daitokuji Temple, where the monk Takuan lived. The recipe for "Daikon Hyakuhon-zuke" in "Ryori Shiobai-shu" ( 1668 ) and "Takuan-zuke" in "Ryori Ami-me Chomi-sho-3" ( 1730 ) are the same, even down to the ratio of koji, salt, and rice bran, so it is certain that "Hyakuhon-zuke" and "Takuan-zuke" refer to the same thing.
(2) The reason why it came to be called takuan-zuke is unclear, as it was already a subject of debate at the time. The well-known theory that it was invented by the monk Takuan is also doubtful, as "The Names of Things, Vol. 4" states, "According to the text, the founder of Tokai-ji Temple in Shinagawa, Bushu, Zen Master Takuan first prepared it, and it is said that it was therefore called takuan-zuke. There is also a theory that it was called takuhae-zuke, but this is not the case. Also, at that temple, it is not called takuan-zuke, but is called hyakuhon-zuke."

Source: The Selected Edition of the Japanese Language Dictionary About the Selected Edition of the Japanese Language Dictionary Information

Japanese:

〘名〙漬物の一つ。宮重大根やその系統の練馬大根などを、一、二週間天日に干して水分をとり、たるに並べて糠(ぬか)と塩をふりかけ、押しぶたに押し石をのせて漬けたもの。沢庵。《季・冬》〔書言字考節用集（1717）〕※黄表紙・大悲千祿本（1785）「大悲の御手、たくわんづけの大根の御手のよふ也」[語誌](1)大根を漬けたものは古くからあり、香物(こうのもの)の代表的なものであった。「本朝食鑑‐二」には「香物〈略〉有_二百本漬者_一、〈略〉或称_二沢庵漬_一」とあり、沢庵漬を百本漬の異称とし、沢庵和尚の在住した大徳寺から広まったところからの名称であるとしている。「料理塩梅集」（一六六八）の「大根百本漬」と「料理網目調味抄‐三」（一七三〇）の「沢庵漬」の製法は麹・塩・ぬかの比率まで同じで、百本漬と沢庵漬とが同じものを指すことは確かである。
(2)沢庵漬と呼ばれるようになった理由については、当時既に議論の対象となっていたほどで、判然としない。よく知られる沢庵和尚創製説も、「物類称呼‐四」に「今按に武州品川東海寺開山沢庵禅師制し初給ふ依て沢庵漬と称すといひつたふ貯漬(たくはへづけ)といふ説有是をとらず又彼寺にて沢庵漬と唱へず百本漬と呼と也」とあるのを見ると疑わしい。

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