Radis daikon fumé mariné en rondelles iburigakko ⋅ Ogachino Kimuraya ⋅ 150g Sakés curiosités Benefiting from a climate with

Benefiting from a climate with marked temperature variations and pure water from melting snow

The unique depth of flavor in this miso comes from the koji cultures used

prepare desserts such as flan or pudding

A traditional Japanese vegetable broth

Radis daikon fumé mariné en rondelles iburigakko ⋅ Ogachino Kimuraya ⋅ 150g Sakés curiosités Benefiting from a climate withIntense 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