Local food Iburi-gakko originated in Akita prefecture. “Gakko” is a dialect of Akita that means pickles. It seems that Iburi-gakko has come to be used in the sense of pickled vegetables. Iburi-gakko started when daikon radish was hung on the hearth, smoked, and pickled to make preserved food. In the mountains of Akita, it is a traditional local food that is made and loved by each family as a valuable food during the long winter when it is closed to snow.

One of the homes of Iburi-gakko is the Yamauchi district of Yokote city. At Yamarari, we inherit the traditional manufacturing method and taste, and manufacture the special “Yamauchi Iburi-gakko” that does not use any preservatives, colorings or fragrances.

Radishes hanging from the ceiling. It seems that radishes are smoked in the “Ibushi hut” in November, which is the time of preparation once a year. It is said that up to 2000 radishes can be smoked in this hut, with thick ones smoking for 2 to 4 days and thin ones for 2 to 3 days. Not only the thickness of the radish, but also the coloring and drying condition will differ depending on the location such as on the fire or at the edge of the hut, so the skillful skill of adjusting the smoking time while checking is shining.

“Our characteristic is that it smokes like a golden color with only hardwood firewood,” says Sato, CEO of Yamarari. In the old days, the color was blackish and it was smoked until it became smoky, but this makes the skin hard. Therefore, it is smoked in “golden color” so that it has a better texture that suits the current taste.

Also, Iburi-gakko in Yamarari uses daikon radish grown in their own fields. Among the many varieties, we use daikon radish called “Kousuke no Suke”, which has a high moisture content and a crispy texture.

After smoking the radish, it’s finally pickled. Using the secret “Tsukemoto” made from carefully selected ingredients without using additives, it is laid down in a cold place while suppressing the fermentation speed as much as possible. The soaking period is about 60 days. The pickling work is finished around the beginning of January, and the pickled radish is washed with water in the cold snow, and the Iburi-gakko is completed.

You can slice it and taste it as a companion to rice or sake, or you can chop it up and mix it with rice balls, add it to potato salad, or taste it with cream cheese, which goes well with it. Please enjoy the addictive smoky scent and crispy texture.

“The production isn’t high, but the taste is second to none,” says Sato. Without using additives, while inheriting the traditional manufacturing method and taste, consumers are pursuing deliciousness that suits their tastes every day. Smoked pickled iburi-gakko born in the snowy area of Akita. Please enjoy the addictive taste.

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