Pickled and Smoked Daikon Reddish IBURIDAIKON 260g
Pickled and Smoked Daikon Reddish IBURIDAIKON 260g
Pickled and Smoked Daikon Reddish IBURIDAIKON 260g
Pickled and Smoked Daikon Reddish IBURIDAIKON 260g
Pickled and Smoked Daikon Reddish IBURIDAIKON 260g
Pickled and Smoked Daikon Reddish IBURIDAIKON 260g

OGACHINO KIMURAYA

Pickled and Smoked Daikon Reddish IBURIDAIKON 260g

Iburidaikon is a Japanese dish made from daikon radish that has been smoked or grilled. "Iburi" means smoked, and "daikon" is a type of large white radish commo… read more
SKU: 3004348
Availability: Usually ships within 5 days.
Made in: Akita, Japan
¥756
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Description  

Iburidaikon is a Japanese dish made from daikon radish that has been smoked or grilled. "Iburi" means smoked, and "daikon" is a type of large white radish commonly used in Japanese cuisine. To make iburidaikon, the daikon radish is typically smoked over a fire or grill, which imparts a smoky flavor to the radish. After smoking, the daikon is often sliced and served as a side dish or condiment.

Iburidaikon is known for its unique smoky taste, and it is a popular traditional dish in certain regions of Japan. It can be eaten on its own or used as an accompaniment to other dishes, adding a smoky and savory flavor to the meal.

Food Data  
Allergens: Allergen-free
Ingredients: radish, sugar, salt, rice bran, glucose syrup, vinegar
Special Diet:
Vegan, Gluten free, Halal (Lawful), Kosher (Pareve),
Nutritional Data:
Shelf-life:
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Pickled and Smoked Daikon Reddish IBURIDAIKON 260g

¥756

Description

Iburidaikon is a Japanese dish made from daikon radish that has been smoked or grilled. "Iburi" means smoked, and "daikon" is a type of large white radish commonly used in Japanese cuisine. To make iburidaikon, the daikon radish is typically smoked over a fire or grill, which imparts a smoky flavor to the radish. After smoking, the daikon is often sliced and served as a side dish or condiment.

Iburidaikon is known for its unique smoky taste, and it is a popular traditional dish in certain regions of Japan. It can be eaten on its own or used as an accompaniment to other dishes, adding a smoky and savory flavor to the meal.

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