Sudo Kentato Shoten

Prefecture of Japan: Akita

Sudo Kentato Shoten in Japanese: ゆめ企画　須藤健太郎商店

Their iburigakko capture the traditional taste of hearth-smoked takuan. Harvested daikon is smoked for two days over wooden fires then soaked with rice bran for over 100 days. The resulting pickles are lovingly called “golden storehouse”.

Featured product from Sudo Kentato Shoten

Iburigakko/Smoked Takuan (Pickled Daikon Radish)
IBURIGAKKO/SMOKED TAKUAN (PICKLED DAIKON RADISH) (いぶりがっこ)
IBURIGAKKO/SMOKED TAKUAN (PICKLED DAIKON RADISH) (いぶりがっこ)
IBURIGAKKO/SMOKED TAKUAN (PICKLED DAIKON RADISH) (いぶりがっこ)
IBURIGAKKO/SMOKED TAKUAN (PICKLED DAIKON RADISH) (いぶりがっこ)
IBURIGAKKO/SMOKED TAKUAN (PICKLED DAIKON RADISH) (いぶりがっこ)
Pickled Daikon Radish (Iburigakko/Smoked Takuan)
$10.50

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