$10.50 USD
Worldwide delivery
[ALSO FEATURED IN OUR FOODS THAT PAIR WITH ALCOHOL: "OTSUMAMI" CARE PACKAGE]
Prefecture:Akita
Producer:Yumekikaku
Ingredients:Dried daikon radish, sugar, rice bran, salt
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 80g
Storage: Refrigerate after opening.
Pickled foods (tsukemono) are an integral part of Japanese cuisine, with each region having its own varieties based on local ingredients. Takuan (pickled daikon) is one of the most popular type of pickles in Japan. These thin slices of crunchy, yellow daikon radish are pickled in rice bran and salt are often found in sushi rolls or served as a side dish. They have a delicate vinegar flavor, which balances the sweet, salty, and umami tastes of many Japanese dishes.
Iburigakko, special type of smoked takuan, used to be a common winter tradition in Akita Prefecture. Large central hearths, which were used to warm homes during the harsh snowy winters, also served as a place to cook. Fresh daikon was hung over the fire, letting them 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 These days, hearths have been replaced by gas stoves and the winter tradition of making takuan has almost disappeared.
Our local producer, Yumekikaku, was founded by Sudo Kentaro when he was 60 years old with the dream of recapturing the original taste of hearth-smoked takuan. Made the traditional way, harvested daikon is smoked for up to two days over wooden fires and then soaked with rice bran for over 100 days. The pickles are lovingly called “golden storehouse” and the distinct flavor is immediately recognizable to anyone who grew up in Akita.
Suggested uses: Enjoy as is or slice and tuck inside a sandwich or hamburger instead of pickles. Also commonly enjoyed by dipping in cream cheese.
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.
