Makotonosan
Omono River is the longest river in Akita Prefecture. Makotonosan operates in the fertile lands along the Omono River in Akita City’s Yuwa District.
We cultivate vegetables such as tomatoes, komatsuna (Japanese mustard spinach), and daikon (radish), incorporating beneficial microorganisms. While avoiding the use of chemical pesticides as much as possible, except when dealing with pest outbreaks, we remain committed to agriculture that both revitalizes the soil and produces healthy vegetables.
Furthermore, we take utmost care to use our home-grown daikon to produce and sell “Iburigakko” (smoked pickled radish). Following a traditional recipe using rice bran fermentation, we soak with beer to create the “Smoked Beer-Infused Pickling” method. This technique results in a low residual alcohol content, making it safe for children and the elderly to enjoy. The flavor is refreshingly light and characterized by its mild, unassuming taste.
Address: 41-1,Aza Komukaino, Yuwatanezawa Akita-Shi, Akita-ken, 010-1224, Japan
Contact: info@makotonohsan.jp
Beer Pickling: The Flavor of
Akita Home Cooking
Unlike the conventional process of smoking daikon (radish) and then pickling it in a bed of fermented rice, Makotonosan pickles it in beverages like beer. The result is a flavor reminiscent of the Iburigakko taste that the founder used to enjoy at home.
Originally in the Yuwa district of Akita City, Akita Prefecture, there existed a tradition where families enjoyed smoked and beer-pickled daikon at home. For the founder, the cherished taste of daikon pickled in beer brought him back childhood. With the conviction that there was no better way to prepare daikon cultivated over months with great care, the idea for ‘Beer-pickled Iburigakko’ was born.
Makotonosan
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Makotonosan
Omono River is the longest river in Akita Prefecture. Makotonosan operates in the fertile lands along the Omono River in Akita City’s Yuwa District.
We cultivate vegetables such as tomatoes, komatsuna (Japanese mustard spinach), and daikon (radish), incorporating beneficial microorganisms. While avoiding the use of chemical pesticides as much as possible, except when dealing with pest outbreaks, we remain committed to agriculture that both revitalizes the soil and produces healthy vegetables.
Furthermore, we take utmost care to use our home-grown daikon to produce and sell “Iburigakko” (smoked pickled radish). Following a traditional recipe using rice bran fermentation, we soak with beer to create the “Smoked Beer-Infused Pickling” method. This technique results in a low residual alcohol content, making it safe for children and the elderly to enjoy. The flavor is refreshingly light and characterized by its mild, unassuming taste.
Address: 41-1,Aza Komukaino, Yuwatanezawa Akita-Shi, Akita-ken, 010-1224, Japan
Contact: info@makotonohsan.jp
Beer Pickling: The Flavor of
Akita Home Cooking
Unlike the conventional process of smoking daikon (radish) and then pickling it in a bed of fermented rice, Makotonosan pickles it in beverages like beer. The result is a flavor reminiscent of the Iburigakko taste that the founder used to enjoy at home.
Originally in the Yuwa district of Akita City, Akita Prefecture, there existed a tradition where families enjoyed smoked and beer-pickled daikon at home. For the founder, the cherished taste of daikon pickled in beer brought him back childhood. With the conviction that there was no better way to prepare daikon cultivated over months with great care, the idea for ‘Beer-pickled Iburigakko’ was born.