Smoked daikon radish marinated in slices iburigakko ⋅ Ogachino Kimuraya ⋅ 150g

• Intense woody and smoky notes.
• Unparalleled firmness and crunchiness.
• 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, mainly cherry and oak, then marinated in a mixture of rice bran, salt, sugar, and vinegar. The smoking process adds subtle woody notes, balanced by a mild, salty, and slightly tart marinade. Its texture remains firm and crunchy. Presented whole, the most common format in Japan, it is eaten as an accompaniment to rice or noodle dishes, in bentos, but also thinly sliced in sushi or spring rolls.