noun
daikon pickled in salted rice yeast
A traditional Tokyo-style pickle made by fermenting daikon radish with koji and salt; slightly sweet and often served as a side dish or snack.
べったら漬は東京の冬の風物詩です。
Bettara-zuke is a winter tradition in Tokyo.
このべったら漬は甘くてご
This bettara-zuke is sweet and goes well with rice.
Takuan is a yellow pickled daikon made with rice bran, while bettara-zuke uses salted rice yeast (koji) and is sweeter and stickier.
The name likely comes from the sticky (bettara) texture of the pickles, but the exact origin is uncertain.