Details
Iburigakko is a traditional pickle from Akita (Tokyo area), made by smoking whole daikon radish over wood fire before pickling it in rice bran and salt. The smoking process gives the radish a distinctive deep colour and a gentle woody fragrance that sets it apart from any other Japanese pickle. The texture is firm and satisfyingly crunchy, with a savoury, mildly sweet flavour that pairs particularly well with cream cheese or sour cream — a combination that has become popular in Japanese restaurants and bars. This ready-sliced canned version keeps for long term and is ideal for enjoying at home or as a gift.
