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Ref NISIBURI6

Iburi gakko crumbs

5,86 €

58,60 € / kg

Taxes included at checkout

Shipping

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From €140 incl. VAT for the EU zone : FREE delivery.

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Delivery for individuals before 6:00 pm next working day (for mainland France and Corsica).

Free delivery thresholds for individuals:

From 100€ purchase incl. VAT for Mainland France and Corsica: FREE delivery.
From €140 incl. VAT for the EU zone : FREE delivery.

Shipping costs valid for a weight less than or equal to 20kg. For heavier parcels, please contact our customer service on +33 (0)2 40 83 33 99 or by email: contact@nishikidori.com

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Free delivery thresholds for individuals:

From 100€ purchase incl. VAT for Mainland France and Corsica: FREE delivery.
From €140 incl. VAT for the EU zone : FREE delivery.

Shipping costs valid for a weight less than or equal to 20kg. For heavier parcels, please contact our customer service on +33 (0)2 40 83 33 99 or by email: contact@nishikidori.com

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1 to 3 working days in major global economic centres and 2 to 5 days in the rest of the world. Delivery times are provided for information purposes only and in working days, from mainland France. Please allow an additional 24 hours for the preparation of your order).

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From 100€ purchase incl. VAT for Mainland France and Corsica: FREE delivery.
From €140 incl. VAT for the EU zone : FREE delivery.

Shipping costs valid for a weight less than or equal to 20kg. For heavier parcels, please contact our customer service on +33 (0)2 40 83 33 99 or by email: contact@nishikidori.com

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Delivery of alcohol is prohibited to Norway.
Delivery of alcohol is not available via Colissimo for the United Kingdom and Switzerland.

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Click HERE to access the Return Slip template. No returns will be accepted after this period has expired.

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Products must imperatively be returned to SASU PALMIFRANCE in perfect resale condition, in their original condition (packaging, accessories, instructions, etc.), properly sealed, and accompanied by the signed return slip in accordance with the procedure described in the article above. In accordance with the provisions of Article L.221-23 of the French Consumer Code, the Buyer is liable for any depreciation of the Products resulting from handling other than that necessary to establish the nature, characteristics, and proper functioning.

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For the purposes of these terms, products whose minimum durability date expires within thirty (30) days—a timeframe incompatible with exercising the right of return and resale by the Seller—are considered to deteriorate or expire rapidly. In the event that the Buyer exercises a right of withdrawal, the Seller shall refund all sums paid, including delivery costs, as provided for by Article L.221-24 of the French Consumer Code, once the returned products have been received or the Buyer has provided proof of dispatch.

excellent paired with goat's cheese
delicately smoked
a fresh and moreish crunch

Japanese smoked radish is a white daikon radish of the shirobuki variety, subjected to fermentation by plant-based lactic acid bacteria. It is produced using traditional methods that have endured for over 500 years. This fermented food is similar to the malolactic fermentation process, as it produces a smoky, rich and delicious flavour.

Packaging : 100g

100g 500g

Learn more

Olivier's note, founder and sourcer

This finely sliced iburi gakko is exceptional for its crunch and its well-balanced smoky notes. Addictive, I enjoy it as an accompaniment to fresh goat's cheese.

Iburi gakko crumbs100g5,86 €

使い方

How to use it?

As it has a texture similar to that of gherkins, it can be used in both Japanese and Western dishes.
Crunchy, smoky, sweet and savoury, it is highly appreciated cut into small pieces to enhance meat and fish tartares as well as poke bowls, to fill onigiri (mixed with tuna and cream cheese such as Kiri, Philadelphia, Saint Moret…), and maki, to accompany pâté and terrine tastings, or to enhance tartare sauces and speciality butters…
The crumbled or shaved version can be used to enhance meat or fish tartares, cold cheese fillings, raw vegetable salads, pizzas and pasta dishes…

Description

Japanese smoked radish is a traditional delicacy prepared since the Muromachi period (1336–1573) in the Akita region of northern Japan. Known locally as Iburigakko, it is made by first smoking Japanese white radish (daikon) before fermenting it.
Production begins at the start of winter. However, Akita Prefecture, where it is traditionally produced, is one of Japan's snowiest regions, making it difficult to air-dry agricultural produce. In the past, households hung radishes above the “irori”, a traditional indoor hearth, where they were lightly smoked by the rising smoke from firewood. This method dehydrates the radish while giving it a distinctive aroma.
Nowadays, the production process still begins in winter, in December, at the end of the farming season, by smoking the radishes for three days using cherry and oak wood.
The radishes are suspended above the fire, recreating the Muromachi-period tradition of smoking them over the irori (a domestic hearth found in traditional Japanese minka houses).
The pure white radishes then gradually take on a deep smoky hue.
After 3 days, the smokehouse doors are opened.
The radishes, lightly dried by the smoke, are golden and firm.
Their aroma is rich and mellow, infused with a smoky scent.
After smoking, they are rinsed once with water.
Next comes the second stage: marinating.
The radishes are immersed in layers in a fermentation bed made of rice bran and other traditional ingredients—salt, sugar and vinegar—where they undergo slow lactic fermentation.
Sealed airtight, the vats promote the fermentation of plant-based lactic acid bacteria.
The fermentation of Japanese smoked radish has similarities with the malolactic fermentation used in winemaking processes, with low-temperature fermentation lasting around two months.

In February, the marinating is complete and the iburigakko is ready, reduced to around a quarter of its original weight, which gives it its characteristic crunch.
The first step in the iburigakko production process is to cut each piece in half.
The iburigakko can then be kept as is, sliced or cut into small pieces.
An original preserving liquid is then added and the product is vacuum-packed, then subjected to autoclave treatment to ensure a long shelf life.

Originally, iburigakko was valued as a winter preserved food, providing both flavour and nutrients during the harsh season.
In recent years, iburigakko has enjoyed a resurgence in popularity. It is now widely appreciated as an accompaniment to cheese and is also attracting interest as a flavourful ingredient in sushi and onigiri. Today, it is offered in a wide variety of products by major Japanese convenience store chains.

Characteristics

Packaging: vacuum-packed
Keep refrigerated

Ingredients & nutritional values

Japanese white shirobuki daikon radish, sugar, salt, rice bran, rice vinegar

Origin

Origin: Akita, Japan
Producer: TAKALABO PRODUCE LLC

TAKALABO PRODUCE LLC

Founded in 2019, Takalabo Produce LLC is a company dedicated to the design and production of unique Japanese food ingredients.
It focuses primarily on ingredients inspired by Hakko, the traditional Japanese art of fermentation. One of its flagship products, the Coppamijin, a smoked Japanese radish, has been adopted as a topping for onigiri (rice balls) by major convenience store chains in Japan.
In 2023, Takalabo Produce LLC developed its own preservation liquid, specially designed for smoked Japanese radish. This innovation quadrupled the product's shelf life while meeting safety and quality standards.
This preservation liquid is made entirely from vegan ingredients and complies with the strict EU regulations on food additives.