Photos by Tohoku Digital Archive

How to make it

First, obtain or plant white radishes. For the most authentic experience, there’s a specific variety from Ogachino that should be utilized, the Japanese white radish more commonly known as Daikon. Once the radishes are grown, harvest them and then immediately begin smoking them. The smoking process should begin no later than the evening of the next day. The smoking process should involve tying between eight and ten radishes together with string and hanging them in a designated smokehouse. The fires should be wood-fired utilizing oak, cherry, and/or beech trees or other sweet-smelling woods. The smoking process takes four to five days and by the end, the radishes should be smoked evenly. It’s important to monitor both radishes and flame to ensure the smoking process goes as smoothly as possible and the flame doesn’t die out. Once the radishes are smoked, the pickling process should begin the same day. The pickling process occurs in rice bran and takes fifty to sixty days until the radishes are ripe. By this time, there should be a distinctive sound coming from the barrels that lets the maker know the process is complete. It is only then that the radish becomes Iburigakko and is ready to be eaten.

Akita Tsukemono Kyōdō Kumiai (Akita Pickles Association) defines the “authentic Akita Iburigakko” to be made with the following processes:

1. Smoked with hardwoods such as cherry trees and oak trees produced in Akita Prefecture.

2. The radishes are placed in a bed of rice bran produced in Akita Prefecture.

3. The radish used for making the dish is Japanese white-necked radish (Daikon).

4. The smoked radishes must be dried with a moisture content of 50% or more.

To know more!

Health-related features 

• Anti-inflammatory, antioxidant and antibacterial aspects to help all-round health.

• Good source of salts.

• Butyric acid helps gut health and reduces inflammation.

• Lactic Acid increases gut health as it helps break down food for energy, also increasing nutrient absorption.

• Reduces diabetes and risk of cancer in the long term with consistent consumption.

• Probiotics from the fermentation process.

• Potassium and dietary fibers native to the vegetable remain, adding nutrition.

More information 

• Akita Ibukugakko Promotion Cooperative Association（秋田いぶりがっこ振興協議会）（Japanese Only）

• Akita Iburi Gakko Cooperative Association（秋田いぶりがっこ協同組合）（Japanese Only）

• Kimuraya（いぶりがっこ本舗 雄勝野きむらや）（Japanese Only）

• Information Website on Japan's Geographical Indications（地理的表示産品情報発信サイト）(English)