Iburigakko

If there were an English notation on the menu for “Iburigakko,” I believe it would be written as “smoked daikon pickles.”

“Iburi-gakko” is a type of Japanese pickle. Its main ingredient is daikon radish. Japanese pickles, in general, are different from typical pickles. They are not sour from vinegar but rather salty, making them a good match for sake or shochu.

“Iburi-gakko” is a regional dish from Akita Prefecture, made by smoking daikon radish and then pickling it in rice bran. It has a flavor entirely different from regular daikon, which might be unexpected.

With each bite, you’ll taste smokiness and saltiness. It has a depth of flavor, and the smoky taste expands as you chew. The texture is crispy.

There’s a similar dish called “suzuranzuke,” but it’s different. While it also uses daikon radish as the main ingredient, it’s not smoked, so it lacks the smoky taste of “iburi-gakko.”

Interestingly, “iburi-gakko” pairs exceptionally well with cream cheese.

Not only does it pair well with sake, shochu, and beer, but also with wine!

You can enjoy ‘iburi-gakko’ at Japanese-style restaurants or izakayas, although it may not be available at every establishment. If you see it on the menu, be sure to give it a try.

As it’s a regional dish from Akita Prefecture, you can probably find it at various dining establishments across the prefecture.

You can likely purchase it at large supermarkets or upscale grocery stores.