Iburigakko - smoked daikon radish, Japan

Iburigakko is a specialty of the Akita province in northeast Japan. Originally, radishes were hung under the straw-covered roofs of farmhouses and dried. The fireplaces in these houses were lit all year round to ward off pests in the roof and cook at the same time. This gave the radish a fine smoky aroma. Makoto Nosan grows his own radish and processes it into the regional specialty. Sato.san sticks to the family recipe, in which the radish is marinated in beer and other spices before being lightly smoked. Sliced with cream cheese as a topping as a fine vegetarian appetizer. Thinly sliced as a salmon ham substitute. In cubes instead of bacon for a vegan / vegetarian carbonara. And pure in slices with sake and other drinks for those who like fine things! Or with freshly cooked rice for the purists of Japanese cuisine.