Iburi Gakko is smoked radish takuan from in my hometown Akita. And a small village called Sannai is the birth place of these very unique pickles. In my recent trip, I travelled to meet with the producer Eri, whom I had an opportunity to met in Seattle last year. Eri left her IT job for ten years and became a Gakko farmer. Her pickling method inherits her gakko master in the region, and the product is 100% natural with simple ingredients - salt, rice, sugar, which gave amazing flavors and fermentation benefits during the pickling process. She even starts with growing daikon radish on her own! I really love her gakko, and I'd love to share some with you, so I brought limited quantities from Akita fo you. This gakko needs to keep refregerated. If you're interested in how Iburi Gakko is made, Eri's Instagram video shows a sneak peek at: https://www.instagram.com/reel/DUNpuatEyVu/?igsh=MW5ma3F3cThsbDZycQ== Quantities are limited, so hurry if you want to have an authentic gakko experience! Ingredients: Daikon radish grown in Akita, Salt, Sugar, Rice Pickup is at Haller Lake (12541 Densmore Ave N) or can be arranged for your convenience (in Seattle only). Please let us know your preference.
