When you think of Akita Prefecture, you think of many delicious local delicacies, such as kiritanpo, Inaniwa udon, and Hinai jidori chicken.
Among them, "Iburi-gakko" has a particularly long history.

It is said to have been created during the Muromachi period, and its manufacturing method and the reasons for its creation are deeply connected to the climate and culture of Akita.

This time, we will explain the charm of "Iburi-gakko," which has a deeper meaning the more you learn about it. We will also introduce ways to eat it deliciously, so please enjoy until the end.

What is Iburi-gakko from Akita Prefecture?

Iburi-gakko is a smoked, dried pickled daikon radish that is a representative dish of Akita. Its crispy texture, smoky aroma, and sweet-salty flavor go well with rice and alcohol.

Preparations are made every year between October and December before the snow falls, and the low temperatures allow the pickles to ferment slowly, resulting in a distinctive smoked aroma and a deep flavor that can be felt with every bite. Recently, it has become easy to purchase at supermarkets and farm shops, and people enjoy making various arrangements of it.

The origin and history of Iburi-gakko

Iburi-gakko was originally grown by farmers in the southern inland area of Akita Prefecture, but is now grown throughout the prefecture.

Inland Akita Prefecture, where winter is said to come early, has more rainy and snowy days, shorter daylight hours, and colder temperatures from autumn to winter. Sun-drying radishes is important for making takuan, but in this area, the radishes do not dry sufficiently and the temperature drops below freezing, so in the past, radishes were dried indoors over a hearth.

The heat of the hearth and the drying of the smoke made the daikon radish more shelf-life-enhancing, so if you pickled it in rice bran, salt, or granulated sugar to remove the moisture, it could be eaten deliciously throughout the winter. This hearth-dried pickled daikon radish is the origin of "Iburi-gakko," and can be said to be a product of wisdom born out of Akita's climate.

By the way, the "iburi" in iburigakko means "smoked," and "gakko" means "pickles" in the Akita dialect.

How to make Iburi-gakko

Iburi-gakko takes a lot of time to make. The daikon radishes are washed thoroughly with water, and then braided one by one to prepare for smoking. The braiding is done by adjusting the thickness and length so as not to affect the drying of the daikon.

Also, as freshness is important for Iburigakko, it is characterized by the fact that it is smoked within the day after harvest. The braided radishes are hung in a shed and smoked for 2-5 days using firewood made from broad-leaved trees such as oak and cherry. The radishes are then soaked in a barrel with rice bran, salt, and sugar, and left to ferment and mature at low temperatures for over 2 months.

This process results in a less sour, more mellow, and full-bodied Iburi-gakko. The finished Iburi-gakko can then be washed off with cold water to remove the rice bran and then thinly sliced.

How to eat Iburi-gakko deliciously

Iburi-gakko has a unique, deep flavor and umami taste, and its texture is addictively delicious.

In the area, it is often eaten on rice, as a snack with alcohol, or with tea. Recently, it has become popular to top it with cream cheese as a snack to enjoy the umami, richness, and flavor of each ingredient. Finish it off with a moderate amount of olive oil and black pepper, and it becomes a dish that goes perfectly with wine or whiskey.

It also goes well with a variety of other Japanese, Western and Chinese dishes, such as fried rice toppings, tartar sauce, potato salad, and pasta. If you come across it at a local Akita restaurant, be sure to give it a try.

Recommended sightseeing spots in Akita

From here, we will introduce some recommended tourist spots in Akita.

Lake Tazawa

Lake Tazawa has been selected as one of the 100 most scenic spots in Japan and is the deepest lake in Japan, with a depth of 423m.

The beautiful cobalt blue lake surface blends in with the surrounding nature, creating a mysterious charm that draws the hearts of those who see it. At Gozanoishi Shrine on the lakeside, the contrast between the majestic, vibrant vermilion torii gate and the sparkling lapis lazuli lake is stunning, making it a famous photo spot.

Nyuto Onsen Village

Famous as a "secret hot spring of longing," Nyuto Onsenkyo is an irresistible hot spring resort for fans of secret hot springs. Located at the foot of Mount Nyuto in the southern part of the vast Towada-Hachimantai National Park, it has a history of over 350 years.

There are over 10 different hot springs and seven inns where you can enjoy different types of hot spring water, and you can spend a relaxing time surrounded by virgin beech forests. The charming retro hot springs, pure white snow scenery, and specialty cuisine made with local ingredients are sure to be unforgettable memories.

Roadside Station Akita Port Port Tower Selion

The 143m-tall Port Tower Selion, located at Akita Port Roadside Station, is a building that has become the symbol of Akita Port.

From the observation deck 100 meters above ground, you can get a panoramic view of the Sea of Japan, the cityscape of Akita, the Oga Peninsula, etc. Its unique shape and all-glass exterior allows for a wide-angle view into the distance.

At the Selion Cafe, located at a height of 96m, you can enjoy a wide variety of drinks as well as pasta and pancakes. At the Selion Garden on the first floor, you can purchase Akita souvenirs such as smoked daikon radish, kiritanpo, and Inaniwa udon. Why not make a souvenir of your trip?

Access to Akita Prefecture

There are several ways to get to Akita Prefecture, including by plane, bullet train, or via expressway.

If you are traveling by plane, there are direct flights from Haneda Airport, Osaka International Airport, Chubu Centrair International Airport, etc., and the flight will take about 1 to 2 hours. If you are traveling by Shinkansen, we recommend using the Akita Shinkansen.

In addition, express buses are also available from Shinjuku and Sendai, so you don't have to transfer, which is a nice plus. It's also perfect for those who want to keep travel costs down. Please consider this option based on your budget and travel plans.

Location of Akita Prefecture

summary

This time we introduced Akita's local gourmet food, "Iburi-gakko."

The more you eat Iburi-gakko, the more you'll get addicted to its matured flavor and smoky aroma. This rich flavor was born from the climate and wisdom of Akita.

Please enjoy the delicious flavors packed into a relaxing atmosphere.

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