(2 products included)

Iburigakko (Smoked Pickled Daikon Radish) Stick 
Producer: Sudo Kentaro Shoten
Prefecture: Akita
Ingredients: Daikon radish, pickling ingredients (sugar, rice bran, salt)
Vegan, Gluten-free, Dairy-free, Soy-free

Pickled foods are an integral part of Japanese cuisine, with many families having their own homemade recipes using local ingredients. Smoked takuan, also known as “iburigakko”, used to be a common winter tradition in Akita Prefecture in northern Japan. Large central hearths,  which were used to warm homes during the harsh snowy winters, also served as a place to cook. Fresh daikon (Japanese radish) was hung over the fire to slowly dry—the first step in making smoked takuan. These days, hearths have been replaced by gas stoves, and the winter tradition of making takuan has almost disappeared, so this is a unique and rare product.

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Hatcho Miso Soup
Producer: Kakukyu
Prefecture: Aichi
Ingredients: Miso: Soybean miso (contains soy beans) (domestic), caster sugar, bonito extract, salt, yeast extract Additional packet: green onion, fried bean curd (contains soy beans), wakame seaweed, antioxidant (vitamin E)
Gluten-free, Dairy-free

This miso soup is carefully prepared using naturally brewed hatcho miso and sweet white onions. Hatcho miso is a regional dark-red miso popular in Aichi, Gifu, and Mie Prefectures. It consists of steamed soybeans, koji (a fermenting ingredient to make soy sauce, rice vinegar, and sake), and salt. It undergoes a long fermentation process of between 24 and 30 months, resulting in a richer taste than other types of miso. Adding just a little bit of this miso to soups and broths packs recipes with a rich, savory flavor.