Production of Iburigakko pickles in Akita Prefecture

The production of Iburigakko pickles — a local specialty — has begun in Akita Prefecture, northern Japan, ahead of full-blown winter. Iburigakko is a type of pickled daikon radish.

Unlike most pickled daikon, this unique product is smoked before being pickled in a fermented mixture that includes rice bran and salt. Many farmers in the San-nai District of Yokote City make the pickles at home and the distinctive smoky radish aroma fills the air this time of year.

Among them are Takahashi Hiroshi and Toshi, a couple in their 80s. About 1,000 daikon are hanging in their smokehouse. They say by smoking the radishes for about three days using wood such as apple or oak, the vegetables get a unique aroma and a crisp texture. The smoked radishes are then pickled in a bed of rice bran for about two months. Daikon smoking will continue through the middle of December.