This Japanese smoked radish, known as Iburigakko, is a traditional speciality from Akita, Japan. Made from white Shirobuki daikon, the radishes are gently smoked over cherry and oak wood before undergoing a slow lactic fermentation. The process gives the radish its characteristic firm, crunchy texture and a rich yet delicate smoky flavour, balanced by sweet and savoury notes. Traditionally produced as a preserved winter food, Iburigakko has been part of Akita's food culture for centuries. Smoking lightly dehydrates the radish before it is fermented in a mixture of rice bran, salt, sugar and vinegar, developing its distinctive flavour and texture.
Uses
Serve with goat’s cheese, pâtés or terrines, or dice into tartare, sushi and onigiri to add a smoky, crisp element.
Technical
Format: Sliced Japanese smoked and fermented daikon radish
Packaging: Vacuum-packed
Origin: Akita, Japan
Ingredients: Japanese white radish (Shirobuki daikon), sugar, salt, rice bran, rice vinegar
Storage: Keep refrigerated
