Iburigakko is a traditional food from Akita Prefecture, Japan. It is a type of takuan-zuke (pickled daikon) in which daikon (Japanese white radish) is pickled by smoking rather than sun-drying. This product is known for its crisp texture and smoky flavor, along with the sweet aroma of daikon. It originated as a canned food developed for consumption in Akita's harsh climate, when prolonged snow cover disrupted food production in winter. Iburigakko is a rare smoked food product, not only in Japan but also worldwide, as a smoked and pickled vegetable.
History
The origin of Iburigakko lies in the need for preserved food for winter in Akita's harsh climate conditions. Food production is difficult because the region remains under continuous snow cover for long periods. While ordinary pickled turnips are dried in the sun or by other methods, drying turnips in the sun was difficult in Akita Prefecture, located in the Tohoku region facing the Sea of Japan, due to high humidity. Furthermore, heavy snowfall is common in the region from late autumn, when turnips are harvested, to early winter. This prevents the turnips from drying in the sun and increases the risk of freezing. Due to these conditions, a unique method was developed: drying the radishes by hanging them from beams indoors and using smoke from the irori (hearth), followed by pickling. This production method has been passed down from generation to generation among farmers in Akita Prefecture and is called “Iburi daikon duke” (smoked pickled radish).
In the late 1960s, pickle producers in Akita attempted to commercialize the product. In the Akita dialect, Japanese pickles are called “gakko.” The commercialized “Iburi daikon duke” was therefore marketed under the name “Iburigakko.” Producers first released “Iburi daikon duke” under the commercial name Iburigakko in 1967. Since then, these pickles have been continuously produced for approximately 50 years as a traditional food of Akita Prefecture. The production volume and number of producers have increased every year.
About Iburigakko (地理的表示産品情報発信サイト)
Production Process
The production area is designated as Akita Prefecture. Specific production steps that must be carried out within the designated geographical area are as follows:
Smoking: Turnips are smoked day and night for two days or more using broad-leaved trees such as oak or cherry, which impart good flavor and color. To smoke the entire turnip evenly, regional expertise has been passed down regarding adjusting heat levels based on turnip quality, temperature, humidity, etc., and periodically changing the position of the turnips or firewood. Smoking at low temperatures ensures that the smoke passes through the turnip appropriately and that the entire turnip dries evenly.
Brining and Maturation: After smoking, the radishes are brined in a bed of salted rice bran for at least 40 days, fermented, and matured at low temperatures for a long period.
Food Additives: The food additives used in preparation are primarily of natural origin. No saccharin and its salts are used as sweeteners, no Food Yellow No. 4 (Tartrazine) and Food Yellow No. 4 (Aluminum Lake) are used as colorants, and no sorbic acid and its salts are used as preservatives.
Protection and Control
Iburigakko, Class 5: It is protected as a Geographical Indication (GI) in the processed agricultural product (pickled Japanese white radish) category. The initial protection date is May 8, 2019.
Applicant and Control Body: The applicant and control body is the Akita Iburigakko Promotion Cooperative Association.
Control Process: The Akita Iburigakko Promotion Cooperative Association controls ingredients, production methods or processes, and final products. If a producer fails to comply with the specifications, the Association issues a warning and requests that the producer correct their production. If the producer fails to comply with the warning, the Association suspends the shipment and sale of their products as “Iburigakko”.
Additional Inspection: The Cooperative Association also prepares an annual performance report and submits it to the Minister of Agriculture, Forestry and Fisheries (MAFF). MAFF regularly monitors quality control conditions by reviewing the submitted annual report.
