smoked daikon pickles
A specialty of Akita Prefecture: daikon radish pickled in rice bran and smoked over an open hearth. Often served as a side dish or with sake.
When I go to Akita, I want to buy some smoked daikon pickles to bring home.
The smoky aroma of iburigakko really whets the appetite.
Kanji spelling using 燻 (smoke) and がっこ (dialectal for pickles). Recognizable but less common than the kana form.
From 燻り (iburi, 'smoking') + がっこ (gakko, Akita dialect for 'pickles'). The exact origin of the dish is uncertain, but it is a well-known regional specialty.