Kin No Kura Iburi Gakko Slices 150g Additive-Free Akita Smoked Takuan Pickles Snack Pairing Cheese Gift Souvenir S150 (1 Bag)

Product Name: Kin no Kura Slice 150g | Content: 150g | Form: Slice | Ingredients: Daikon (domestic), sugar, rice bran, salt | Origin: Japan (Ugo Town, Akita Prefecture) | Manufacturer: Yume Planning Co., Ltd. Kentaro Sudo Store | Expiration Date: 365 days from the date of manufacture (expiration date indicated on label) | Storage Method: Unopened at room temperature (1-30°C) / After opening, store in the refrigerator (1-10°C) and consume quickly | Allergen: Products containing eggs, dairy, wheat, pork, soybeans, and sesame are produced in the same facility. The flagship series "Kin no Kura" is a traditional Akita food known as "Iburi-gakko" (smoked takuan), crafted with care. In Ugo Town, Akita Prefecture, it is slowly smoked for two days without extinguishing the fire, and marinated for about 100 days (fermentation and aging). By taking time to develop, it aims for the "traditional flavor" characterized by the unique smoky aroma and crunchy texture, with a rich umami that expands with each bite. The daikon used is of the variety "Kouzuki no Suke," which is grown on their own farm and suitable for iburi-gakko. The pickling bed uses plenty of rice bran, and the seasoning consists only of sugar, rice bran, and salt. Without adding unnecessary ingredients, it is aged for over 100 days to bring out the umami of the ingredients. Furthermore, for smoking, domestic oak wood is used, focusing on the aroma. Each of these careful steps contributes to the distinctive smoky aroma and texture of "Kin no Kura." This iburi-gakko, pickled only with rice bran, sugar, and salt, offers a traditional flavor. It is smoked and dried over an irori fire, and fermented at low temperatures to bring out its unique smoky aroma and texture. It pairs well with rice, as a snack with tea, or as an accompaniment to alcohol, and is easy to use in arrangements with cream cheese and wine in slice form. As a side dish for rice, it can be placed on freshly cooked rice, used as a filling for onigiri, or served with ochazuke, allowing you to enjoy the unique smoky aroma along with its crunchy texture. The pleasant texture stands out from the first bite, and the umami expands with each