Takuwan (沢庵), takuan-zuke, is a popular traditional Japanese pickle. It is made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuwan is also enjoyed at the end of meals as it is thought to aid digestion. Takuwan is also popular in Korea and is called danmuji (단무지). It is used as a filling for gimbap, or as an accompaniment to Korean dishes, typically jajangmyeon.