Talk:Takuan

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[edit] Korean cuisine category

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)

[edit] Name Origin

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)

[edit] Soggy versus crunchy takuan

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)