Akita Smoked Takuan Kin no Kura Sliced 80g Iburi Gakko Additive-Free Pickles Snack Alcohol Pairing Perfect Cheese Gift Souvenir (1 bag 80g)

Product Name: Kin no Kura Slice 80g | Content: 80g x 1 bag | Shape: Slice | Ingredients: Daikon (domestic), sugar, rice bran, salt | Origin: Japan (Akita Prefecture, Ugo Town) | Manufacturer: Yume Planning Co., Ltd., Kentaro Sudo Store | Expiration Date: 365 days from the date of manufacture (expiration date is indicated on the label) | Storage Method: Unopened at room temperature (1–30°C) / After opening, store in the refrigerator (1–10°C) and consume quickly | Allergen: Products containing eggs, dairy, wheat, pork, soy, and sesame are produced in the same factory. The traditional Akita food "Iburigakko" (smoked pickled daikon) is meticulously crafted in the "Kin no Kura" series. In Ugo Town, Akita Prefecture, it is smoked for two days without extinguishing the fire, and the pickling process lasts about 100 days (fermentation and aging). By taking time to develop, it aims for a "traditional taste" with the unique smoky aroma and crunchy texture of Iburigakko, enhancing the umami with each bite. The daikon used is the "Kouzuki no Suke" variety, which is grown on their own farm and is suitable for Iburigakko. The pickling bed uses plenty of rice bran, and the seasoning consists only of sugar, rice bran, and salt. Without adding unnecessary ingredients, it is aged for over 100 days to bring out the umami of the ingredients. Furthermore, for smoking, domestic oak wood is used, focusing on how the aroma develops. Each of these meticulous steps contributes to the characteristic smoky aroma and texture of "Kin no Kura." This Iburigakko, pickled only with rice bran, sugar, and salt, offers a traditional flavor. It is smoked and dried over an irori fire and fermented at low temperatures, bringing out its unique smoky aroma and texture. It pairs well with rice, tea, and alcohol, and is easy to use in arrangements with cream cheese and wine in slice form. As a side for rice, it can be placed on freshly cooked rice, used as a filling for rice balls, or served with ochazuke, allowing you to enjoy the unique smoky aroma along with its crunchy texture. The pleasant texture stands out from the first bite, and the umami expands with each chew