Pickled Daikon Radish (Iburigakko/Smoked Takuan)

Highlights

• Balanced sweet, salty and smoky flavors
• Use in sushi rolls or as a side dish
• Traditional pickled unique to northern Japanese prefecture Akita

You may have tried bright, yellow pickles, known as takuan, served with Japanese meals. Our special smoked takuan, known as iburigakko, doesn't include commont yellow coloring. Instead, it is made from thin slices of crunchy Japanese daikon radish which are naturally pickled in rice bran and salt. Made the traditional way, harvested daikon is smoked for up to two days over wooden fires, then soaked with rice bran for over 100 days. The result is smoky, crisp and refreshing.