“A Harmonious Combo of Smoking and Pickling”
Pickled daikon, combined with smokiness creates a unique flavor profile for Iburigakko. The process enhances the umami and aroma. Cheese is another food created by fermentation, making the two a great combination. Pairing Iburigakko with Japanese sake or wine can even create exciting new flavor combinations.
Single Iburigakko
[smoked beer-pickled radish]
Makotonosan’s Iburigakko (smoked pickled radish) follows a sophistic process from cultivating the daikon radish to selling the final product. Grown with beneficial microorganisms in the mountainous region of Yuwa in Akita City under abundant sunlight, Makotonosan’s self-cultivated daikon radishes are carefully smoked in a special smokehouse for about three days using the wood of apple trees and others. The smoked daikon radish is then marinated with beer, sugar, salt, and other ingredients. A low alcohol content of only 0.2% makes it safe for everyone to enjoy, from children to the elderly. Thanks to the beer marinade, Makotonosan’s Iburigakko boasts a mild, refreshing taste without any overpowering flavors. While it pairs perfectly with rice, it also compliments other foods like cream cheese or Camembert cheese as a snack. Additionally, I can be sliced and served together potato salad and other dishes. No preservatives or artificial food coloring are used.
Ingredients:
daikon radish, pickling ingredients (sugar, salt, beer, grain vinegar, mustard, rice bran)
Sliced Iburigakko
[smoked beer-pickled radish]
Full-sized Iburigakko is sliced into easy-to-eat pieces that can be enjoyed right away. No preservatives or artificial food coloring are used
Ingredients:
daikon radish, pickling ingredients (sugar, salt, beer, grain vinegar, mustard, rice bran)
Brochure
“A Harmonious Combo of
Smoking and Pickling”
Pickled daikon, combined with smokiness creates a unique flavor profile for Iburigakko. The process enhances the umami and aroma. Cheese is another food created by fermentation, making the two a great combination. Pairing Iburigakko with Japanese sake or wine can even create exciting new flavor combinations.
Single Iburigakko
[smoked beer-pickled radish]
Makotonosan’s Iburigakko (smoked pickled radish) follows a sophistic process from cultivating the daikon radish to selling the final product. Grown with beneficial microorganisms in the mountainous region of Yuwa in Akita City under abundant sunlight, Makotonosan’s self-cultivated daikon radishes are carefully smoked in a special smokehouse for about three days using the wood of apple trees and others. The smoked daikon radish is then marinated with beer, sugar, salt, and other ingredients. A low alcohol content of only 0.2% makes it safe for everyone to enjoy, from children to the elderly. Thanks to the beer marinade, Makotonosan’s Iburigakko boasts a mild, refreshing taste without any overpowering flavors. While it pairs perfectly with rice, it also compliments other foods like cream cheese or Camembert cheese as a snack. Additionally, I can be sliced and served together potato salad and other dishes. No preservatives or artificial food coloring are used.
Ingredients:
daikon radish, pickling ingredients (sugar, salt, beer, grain vinegar, mustard, rice bran)
Sliced Iburigakko
[smoked beer-pickled radish]
Full-sized Iburigakko is sliced into easy-to-eat pieces that can be enjoyed right away. No preservatives or artificial food coloring are used
Ingredients:
daikon radish, pickling ingredients (sugar, salt, beer, grain vinegar, mustard, rice bran)