Sweet, Salty & Smoky
Sweet, Salty & Smoky

Iburigakko (Smoked Pickled Daikon Radish) Stick

$14.00

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Quantity
  • Description
  • Details
  • How To Use
  • Tradition To Table
Highlights
  • Rare flavors of a revived Akita Prefecture tradition
  • Smoked using traditional hearth methods
  • Crisp texture and refreshing flavor
  • Simple & savory side dish

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 These days, hearths have been replaced by gas stoves, and the winter tradition of making takuan has almost disappeared, so this is a unique and rare product.


Size: 150g
Storage: Refrigerate after opening and use as soon as possible.
Ingredients: Daikon radish, pickling ingredients (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: Iburigakko can be enjoyed on its own, with warm rice, with sake or tea, or as part of a canapé with cream cheese and smoked fish. Can also be added to dishes like potato salad for a refreshing flavor and element of crunch.
Substitutions: Use in place of your favorite pickles when cooking or plating meals.

Iburigakko (Smoked Pickled Daikon Radish) Stick

$14.00

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