Protected local food
Iburigakko
いぶりがっこ
A pickle of daikon radish that is smoked before pickling, a tradition of snowy Akita. Crunchy, smoky and sweet, and rare anywhere in the world.
Key facts
- Registered as a protected name
- 8 May 2019
- Region
- Tohoku
- Official name in Japanese
- いぶりがっこ
- Official area (in Japanese)
- 秋田県
Smoked pickles
In Akita dialect, gakko means pickles, and iburi means smoked. Iburigakko is daikon radish hung and smoked over a fire, then pickled. Smoked vegetable pickles like this are rare in Japan and in the world.
Food for the long snow
Akita has long winters with deep snow, and iburigakko was a staple to keep through them. Makers adjust the fire to the quality of each radish and the temperature, so the whole batch smokes evenly, a craft passed down locally. While pickle production falls across Japan, iburigakko keeps growing.
How to eat it
Slice it thin and eat it with rice or sake. It is popular with cream cheese, a pairing you will find in Akita bars, and its smoky crunch works on a cheese board.
Good to know
- Vacuum-packed iburigakko keeps well and makes an easy gift to take home. Check your country's rules on bringing in food.
- In Akita, also try Odate Tonburi, the 'field caviar'.
Questions travellers ask
What does iburigakko taste like?
Smoky, crunchy and slightly sweet, a little like a smoked pickle with the bite of radish.
Where is it made?
Across Akita Prefecture, in northern Japan.
Where it comes from
More protected foods from the same area
Crafts from the same area
Heritage stories from the same area
Sources
We checked the facts on this page against these sources.