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
- 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.
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: Commonly enjoyed with a dollop of cream cheese on top.
Substitutions: Use instead of pickles inside a sandwich or hamburger, or chopped up and mixed into mashed potatoes.
Recipes: Pickled Plum's Smoked Takuan, Cheese and Cucumber Sandwich
Substitutions: Use instead of pickles inside a sandwich or hamburger, or chopped up and mixed into mashed potatoes.
Recipes: Pickled Plum's Smoked Takuan, Cheese and Cucumber Sandwich
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