{"product_id":"iburi-gakko-miettes","title":"Iburi gakko crumbs","description":"\u003cp\u003eJapanese 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.\u003cbr\u003eProduction 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.\u003cbr\u003eNowadays, 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.\u003cbr\u003eThe 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).\u003cbr\u003eThe pure white radishes then gradually take on a deep smoky hue.\u003cbr\u003eAfter 3 days, the smokehouse doors are opened.\u003cbr\u003eThe radishes, lightly dried by the smoke, are golden and firm.\u003cbr\u003eTheir aroma is rich and mellow, infused with a smoky scent.\u003cbr\u003eAfter smoking, they are rinsed once with water.\u003cbr\u003eNext comes the second stage: marinating.\u003cbr\u003eThe 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.\u003cbr\u003eSealed airtight, the vats promote the fermentation of plant-based lactic acid bacteria.  \u003cbr\u003eThe fermentation of Japanese smoked radish has similarities with the malolactic fermentation used in winemaking processes, with low-temperature fermentation lasting around two months.\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003cbr\u003eThe first step in the iburigakko production process is to cut each piece in half.\u003cbr\u003eThe iburigakko can then be kept as is, sliced or cut into small pieces.\u003cbr\u003eAn original preserving liquid is then added and the product is vacuum-packed, then subjected to autoclave treatment to ensure a long shelf life.\u003c\/p\u003e\n\u003cp\u003eOriginally, iburigakko was valued as a winter preserved food, providing both flavour and nutrients during the harsh season.\u003cbr\u003eIn 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.\u003cbr\u003e\u003c\/p\u003e","brand":"TAKALABO PRODUCE LLC","offers":[{"title":"100g","offer_id":54558635196749,"sku":"NISIBURI6","price":5.55,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":54558635229517,"sku":"NISIBURI5","price":21.37,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/IBURI6.webp?v=1787730420","url":"https:\/\/www.nishikidori.com\/en\/products\/iburi-gakko-crumbs","provider":"Nishikidori","version":"1.0","type":"link"}