Smoky & Crisp
Pickled Daikon Radish (Iburigakko/Smoked Takuan)
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Description
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Details
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How To Use
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Tradition To Table
Highlights
- A traditional pickle unique to the northern Japanese prefecture of Akita Balanced sweet, salty and smoky flavors
- Use in sushi rolls or as a side dish
You may have tried "takuan", the bright, yellow pickled radish often served with Japanese meals. Our special pickles do away with the unnecessary artificial yellow colouring and offer you instead a pure, crisp, smoky flavor to complement your meals. Made in the traditional way, harvested daikon is smoked for up to two days over wooden fires. Thin slices of crunchy Japanese daikon radish, are then naturally pickled in rice bran and salt for over 100 days. The result is smoky, crisp and refreshing.
ALSO FEATURED IN OUR FOODS THAT PAIR WITH ALCOHOL: "OTSUMAMI" PACKAGE
Size: 80g
Storage: Refrigerate after opening.
Ingredients: Dried daikon radish, sugar, rice bran, salt
DISCLAIMER:
Storage: Refrigerate after opening.
Ingredients: Dried daikon radish, sugar, rice bran, salt
DISCLAIMER:
We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
Suggested Uses: Enjoy as is! These pickles can be used in sushi rolls or enjoyed in a sandwhich or on top of a hamburger. Try mixing them into egg salad or potato salad. In Japan, they are commonly enjoyed with a dollop of cream cheese on top.
Substitutions: Use in place of any other pickle.
Recipes: Pickled Plum's Smoked Takuan, Cheese and Cucumber Sandwich
Substitutions: Use in place of any other pickle.
Recipes: Pickled Plum's Smoked Takuan, Cheese and Cucumber Sandwich
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