Made by salting, sun-drying, and fermenting daikon radish, these ingredients are traditional among Taiwan's Hakka population and have since made their way into Taiwanese culinary canon.

Meinong Farmers' Association makes their preserved radishes using white jade daikon 白玉蘿蔔, a relatively small variety whose thin skin and fibers yield a finely textured product. No preservatives or additives; just daikon, salt, and sun.

Daikon essence is condensed into a piquant, potent little shred of a thing. Made from sliced daikon that has been salt-cured and sun-dried, Preserved Daikon Radish has a lovely “cui cui de” 脆脆的 texture—a snap reminiscent of the bite in salted jellyfish or a masterful shredded potato stir fry. Great for adding a sharp saltiness to stir-fries.

During a five-year aging process, enzymes and microbes turn whole radishes near black in color and soften their texture significantly. It has a complex flavor with deep earthy notes and plum-like sweetness. Perfect for adding depth to soups.

Every month, we write a newsletter exploring a different theme in Taiwanese food. This month, we make old radish soup and explore the traditional process behind preserving daikon the Hakka way.

This fluffy, shallow-fried omelet is dotted with piquant, crunchy cubes of preserved daikon radish. A homestyle dish common to many Taiwanese households, this particular recipe comes from Clarissa Wei’s new cookbook, Made In Taiwan, which features deeply researched essays and 100+ recipes inspired by the people of Taiwan.

Bawan is a classic food that Taiwanese folks love to adore. A savory filling is enveloped in a mochi-like dough, steamed, and covered with sweet and tangy sauces of the goopy variety. In honor of Clarissa Wei’s new cookbook, we made Tainan-style Bawan (or Crystal Meatball) and compiled our top tips for success.

Here’s a long-awaited addition to the growing canon of English-language books on Taiwanese cuisine: Made in Taiwan by Taipei-based food journalist Clarissa Wei. Co-written with Taipei-based culinary educator Ivy Chen, this tome contains 100+ recipes that define Taiwanese food and culture. Wei doesn’t shy away from standing for Taiwan’s sovereignty either—nation is printed right on the cover.

Building on the foundation we laid with our English-language cookbook, we’ve started a community forum for Tatung users to swap recipes or tips and buy/sell/trade their appliances. Looking to size up? Get a different color? Figure out how to make grass jelly? Share your foolproof technique for steel-cut oats? This is for you.

Come see us at our Taiwanese General Store in Williamsburg, Brooklyn. We stock our full collection and other Taiwanese snacks, drinks, treats, frozen meals, and pantry staples.

170 Montrose Ave
Brooklyn, NY 11206

Hours
Wed - Fri: 1 pm - 7 pm
Sat - Sun: 10 am - 7 pm 

Yun Hai 雲海嚴選 offers a selection of premium ingredients for Taiwanese and Chinese cooking. We source directly from artisans, farms, and soy sauce breweries in Taiwan. Terrain, technique, history, and humanity come together in the traditional foods we distribute.