秋田県·郷土料理
Iburigakko
When you take a crunchy bite, the savory aroma of smoke is followed by the sweetness of the pickled radish. It is perfect as an accompaniment to tea, or as a partner to cheese and alcohol—this is Iburigakko, smoked pickled daikon. 'Iburi' means smoking, and 'gakko' is the Akita dialect for pickles. In the southern part of the prefecture, which experiences heavy snow, it is said that when people tried to sun-dry daikon for takuan, the radishes would freeze before they could fully dry. Therefore, they began hanging them above the irori (sunken hearth) to dry using the heat and smoke from the fire. Its origins are said to date back to the Muromachi period. Slowly smoked with oak or cherry wood smoke, then aged by pickling in rice bran and salt. It is a masterpiece of wisdom born from life in a heavy snowfall region.
Record it after reading
