Iburigakko

In Akita dialect gakko means pickle and iburi means to smoke. Harvested daikon radishes are hung over a hearth to smoke, then aged in rice bran and salt to make iburigakko. Born from the need to preserve radishes in snow-deep regions, it is a traditional food full of local wisdom.

Highlights

Its defining traits are a savory aroma from wood smoke and a crisp, crunchy bite. The smoky flavor and faint sweetness that spread with each chew pair well with rice or tea. Lately it is popular as a snack served with cheese.

Enjoying the Seasons

Preparation runs from late autumn into winter when radishes are harvested. In the traditional method, they are slowly smoked in the cold air of this season. The finished pickle can be enjoyed year-round.

Access and Basic Information

The main production area is the southern part of the prefecture, centered on Yokote City. It is sold at farm stands and roadside stations and is a popular souvenir.

A Quick Tip

Slice it thin and place it on cream cheese for a bite that brings out the smoky aroma.