Radis daikon fumé mariné en rondelles iburigakko ⋅ Ogachino Kimuraya ⋅ 150g Sakés curiosités to preserve the flexibility and

to preserve the flexibility and shape of its prongs

free from animal-derived ingredients

which is preserved during cooking

Oribe ceramics are distinguished by their artisanal approach

A traditional Japanese vegetable broth

Radis daikon fumé mariné en rondelles iburigakko ⋅ Ogachino Kimuraya ⋅ 150g Sakés curiosités to preserve the flexibility andIntense woody and smoky notes. Unparalleled firmness and crunch. Perfect as a side dish This smoked Japanese white radish, known as iburigakko, is made using a traditional method from the Akita region. The radish is first slowly smoked using hardwood, primarily cherry and oak, then marinated in a mixture of rice bran, salt, sugar, and vinegar. The smoking process imparts subtle woody notes, balanced by a mild, salty, and slightly tangy marinade. Its