WELCOME to
Taste of the Tohoku

where you can expand your repertoire of regional dishes. Each post to this page will feature a Tohoku specialty. This post features AKITA Prefecture's IBURIGAKKO (Smoke-Dried Pickled Radish)

Many tsukémono are made with sun-dried radishes, but the severe cold and deep snow of AKITA Prefecture creates conditions that favor indoor drying, instead. In the winter when the hearth is kept constantly lit, radishes suspended from the thatched roof become smoked as they dry. The smoke-dried radishes are then placed in tubs with nuka (dried rice bran) to slowly ferment.
Takahashi-san makes smoke-dried iburigakko the traditional way.
 Variation on a Theme:
KAKI IBURI
(Persimmon Mash-Enriched Rice Bran Pickled Radish)

Some versions of iburigakko are a bit fruity, thanks to the mash of persimmons mixed with the rice bran.

いぶりがっこ

Iburigakko
(Smoke-Dried Pickled Radish)


I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes posted here or in KIBO.

DEEP SNOW... Akita in the wintertime


Modern menu items:
Iburigakko with mayo
Iburigakko with cream cheese
No matter where in the world you may be, you can support economic recovery of the region by making a contribution to Sponsor Fellows for Tohoku and Japan’s Recovery. This project, launched and managed by Entrepreneurial Training for Innovative Communities (ETIC) has a dual goal: creating jobs in the area devastated by the disaster and developing a new generation of business leaders in Japan. To learn more about the Fellows Project, click here.