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Vegetables from Akita, Japan
Iburigakko is an Akita takuan whose daikon is dried by smoke instead of sun. The roots hang in hardwood smoke for at least two days and nights, then lie in a bed of rice bran, salt and sugar for 40 days or more, where a slow lactic fermentation in the winter cold seasons them.
| Smoke-dried daikon80 parts | [sugawara2017] |
| Salt4 parts | [sugawara2017] |
| Rice bran4 parts | [sugawara2017] |
| Sugar12 parts | [sugawara2017] |
| Starter | spontaneous |
Total time across the recorded steps: 42 days
What changes: Washed daikon are tied on ropes and hung in the smoking shed
Daikon is harvested in late autumn, when Akita's humidity and early snow make sun-drying impossible [gi-iburigakko]. Output: hanging daikon.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Iburigakko is an Akita takuan whose daikon is dried by smoke instead of sun. The roots hang in hardwood smoke for at least two days and nights, then lie in a bed of rice bran, salt and sugar for 40 days or more, where a slow lactic fermentation in the winter cold seasons them. Made in 6 steps over 42 days. The longest step, ferment slowly in the winter cold, takes at least 40 days (MAFF 2019) and runs at 10–15 °C (Sugawara H. 2017). Salt is 4 % (Sugawara H. 2017). Leuconostoc mesenteroides, the main lactic acid bacterium of the cold bran-bed fermentation does most of the fermenting.
| Main step | at least 40 daysSet[gi-iburigakko][sugawara2017] | Ferment slowly in the winter cold |
|---|---|---|
| Temperature | 10–15 °CReported[sugawara2017] | Ferment slowly in the winter cold |
| Salt | 4 %Reported[sugawara2017] | Pack in a bed of rice bran, salt and sugar |
Ordinary takuan is dried in the sun and wind before pickling. Iburigakko is dried by smoke, because Akita's humid, snowy late autumn makes sun-drying impossible; the method began with daikon hung over the hearth (irori) [gi-iburigakko].
Warming in spring lets Lactobacillus brevis spoil the pickle, so cold storage is needed [sugawara2017]. Commercial packs are pasteurised at 80 °C for 30 minutes [sugawara2017].
Every number is labelled with how it is known. How this atlas is made
Akita farm families hung daikon over the hearth to dry in the smoke and pickled it as a winter staple. Wood stoves replaced the hearth in the 1955–64 period and home making declined; a pickle maker first sold it as "iburigakko" in 1967 ("gakko" is Akita dialect for pickles) [jawiki-iburi]. Makers produced about 2.5 million roots in fiscal 2014 and 2.78 million in fiscal 2017 [gi-iburigakko]. It became Japan GI no. 79 on 8 May 2019.
