Iburigakko (Smoked and pickled daikon radish)

Those are traditional smoked pickled daikon from Akita. 

We have 3 types of Iburigakko.

Iburigakko Traditional by Akita Shokusan / 250 gram

Fresh daikon are smoked over a wood fire for a few days and then pickled for over 2 months in rice bran, salt and sugar. Well dried and smoked.

Iburigakko Premium by Yume Kikaku / 300 gram

Fresh daikon are smoked over a wood fire for a few days and then pickled for over 100 days in rice bran, salt and sugar. Juicy, highest quality.

Website: https://www.yume-akita.com/en

Iburigakko Premium by Makoto Nohsan / 300 gram

The process is almost the same as the other products, however, Makoto Nohsan uses beer to marinate with. The taste is slightly sweet and deep umami flavor.

Website:  https://r.goope.jp/makotonohsan/

Taste

Smokey, rich, slightly sweet, with deep umami, it has a nice crunchy texture and goes great with cream cheese. It is made from all vegetable materials, but the deep smoked flavour tastes like smoked meat. It is actuall addictive.

Please cut thin slices directly and eat,  or chop for various foods.

Ingredients 　Daikon radish, sugar, salt, rice bran ※only Makoto Nohsan uses beer (NO alcohol contained)