Sliced Smoked and Marinated Daikon Radish (Iburigakko) ⋅ Ogachino Kimuraya ⋅ 150g

• Intense woody and smoky notes.
• Unparalleled firmness and crunch.
• Perfect as a side dish

This smoked Japanese white radish, known as iburigakko, is made using a traditional method from the Akita region. The radish is first slowly smoked using hardwood, primarily cherry and oak, then marinated in a mixture of rice bran, salt, sugar, and vinegar. The smoking process imparts subtle woody notes, balanced by a mild, salty, and slightly tangy marinade. Its texture remains firm and crunchy. Served as a whole piece—the most common format in Japan—it is eaten as a side dish with rice or noodle dishes, in bento boxes, or thinly sliced in sushi or spring rolls.