Premium iburigakko (smoked pickled daikon) – whole
We have two other varieties of iburigakko in our assortment: beer-marinated, sliced, and whole.
Iburigakko is a traditional specialty from Akita Prefecture in northern Japan. The name comes from “iburi” (smoked) and “gakko” (tsukemono, or pickled vegetables in the Akita dialect).
In this snowy region, long winters made sun-drying impossible, so daikon radishes were instead hung above a smoke channel or hearth and smoked for 2 to 5 days. After smoking, they were pickled in a mixture of rice bran (nuka), salt, and sugar, then aged for several months. The result is a spicy, smoky, crunchy pickle with a distinctive production method that sets it apart in both flavour and texture from regular pickled daikon.
Flavour profile
This iburigakko delivers a bold smoky aroma balanced with subtle sweetness and deep umami. The daikon remains pleasantly crisp, while the scent of smoked wood (such as oak or cherry) is clearly noticeable. The balance of salt, smoke, and natural radish character makes it a flavourful and unique accompaniment to many dishes.
Usage:
- Serve thinly sliced as a classic side dish with rice or sake.
- Pair with cream cheese or soft cheeses for a surprising Japanese-style appetizer.
- Dice and use as a topping for rice bowls, poke bowls, or salads for added crunch and flavour.
- Slice and serve on a snack board — perfect with beer or a glass of wine.
- Ideal as a crunchy component in fusion dishes.
Storage & Care
Store in a cool, dry place and reseal the packaging well after opening to maintain its crunch and structure. Once opened, transferring it to an airtight container and keeping it in the refrigerator will help preserve freshness.
The history of Iburigakko
Iburigakko is a traditional pickled radish specific to the Ogachi region, characterized by its unique smoking process over an open hearth. Originating in the Muromachi Era, this method was born out of necessity due to Ogachi's climate, which made traditional sun-drying of radishes for pickling difficult. The heat and smoke from the hearth imparted a distinct flavor to the pickles, which lasted longer and tasted sweeter due to the cold climate. Initially prepared by hanging radishes over the hearth, the practice evolved over time.
However, with the advent of wood stoves around 1955, the traditional sunken hearths fell out of use, leading to a decline in the quality of Iburigakko and a loss of interest in its production due to changing dietary preferences influenced by urban trends. Nonetheless, around 1965, there was a resurgence of interest in Iburigakko, leading to efforts to revive the traditional method. The first owner of Ogachino Kimuraya built a smoking house to carefully smoke radishes over selected wood, preserving the authentic taste of Iburigakko.
After refining the process, the pickles were named "Iburigakko," combining the word "Iburi" meaning "smoked" with "gakko," the Akita dialect term for "pickles." The aroma and flavor of the pickles evoke memories of hearth fires and traditional rural life in Akita, reflecting the region's culture rooted in its natural surroundings. The simple and natural taste of Iburigakko is a testament to centuries of tradition, inviting consumers to experience the essence of Akita's mountains and fields through its flavors.
