Smoked Radish 300g – Smoky Vegan Delight "Kinnokura Iburigakko" from Akita, Japan Discover one of Japan’s best-kept culinary secrets: Iburigakko, a traditional smoked and fermented radish from Akita Prefecture in northern Japan. This 300g artisanal delicacy, made by the renowned Kinnokura, is a vegan, all-natural, and umami-rich condiment unlike anything you've tried before. 🌾 What is Iburigakko? “Iburigakko” is a regional pickled specialty deeply rooted in the snowy culture of northern Japan. The word combines “Iburi” (smoked) and “Gakko” (pickles) in the Akita dialect. In regions where sun-drying radish was impossible due to heavy snow, local farmers turned to smoke-drying using hardwoods like cherry or oak, followed by fermentation in rice bran (nuka). The result is a uniquely smoky, tangy, crunchy preserved radish that is both nutritious and full of character. Registered under Japan's Geographical Indication (GI) system, Iburigakko represents a protected traditional foodcraft passed down for generations. 🔥 How It’s Made: Time-Honored Fermentation & Smoking Locally grown Japanese daikon radish is harvested and carefully washed. It is hung and smoked using local hardwoods (oak, cherry) for 3–5 days to impart a deep smoky aroma. The smoked radish is then slowly fermented for over 40 days in a rice bran mix, without any additives. Some variations are enhanced with beer mash or sake lees, creating even more depth and umami. The process is 100% chemical-free, non-GMO, and crafted in small batches, ensuring quality and authenticity in every bite. 🍽️ Taste & Texture Bold smoky aroma with a slightly sweet, umami-packed finish. Crunchy and juicy texture that pairs well with both Japanese and Western dishes. Natural balance of salt, fermentation acidity, and subtle sweetness. An unmistakable artisan product with a rustic yet refined flavor profile. 🧀 Pairing Ideas for European Tables Cheese platter: Slice thinly and pair with Brie, Camembert, or goat cheese. The smoke complements the creaminess perfectly. Sandwiches & Burgers: Use as a tangy, smoky substitute for pickles—ideal for vegan options. Rice bowls & sushi: Serve as a topping for poke bowls or inside sushi rolls for a crunchy twist. Wine pairing: Excellent with white wine or sake—especially dry or lightly fruity varietals. Gourmet salads: Chop and mix into quinoa or kale salads for a smoky, fermented punch. 🌍 Why European Consumers Will Love It Vegan-friendly: A rare vegan fermented product with authentic smoky flavor. Traditional + Trendy: Combines old-world craftsmanship with modern food trends like fermentation, minimal processing, and clean labels. Iburigakko pickled smoked radish Japanese smoked daikon vegan Traditional fermented pickles from Japan Smoked vegetable gourmet condiment Akita fermented radish Vegan Japanese pickles Authentic artisanal Japanese food No additive pickled radish Umami smoky vegan condiment Kinnokura iburigakko export Japan