What is the traditional food "Iburigakko"? Great for snacks and dinner! [Akita Prefecture]

There are many local traditional dishes, but many of them reflect the local food situation. "Iburigakko" that you can eat in Akita are also unique to the region, born from the food history of Akita Prefecture.

It's also interesting to get a feel for the region and history through the food. This time, I would like to introduce ``Iburigakko'', a preserved food representative of Akita Prefecture.

Iburigakko = smoked pickles

"Iburigakko" is a type of pickles that is mainly passed down in the southern part of Akita Prefecture.

It is called "Iburigakko", but since it is a pickle, it is sometimes called "Iburi-kake" This is a pickle made by smoked and dried root vegetables such as radish. In Akita, pickles are called "gakko ," meaning "smoked pickles."

This "Iburigakko" is smoked root vegetables such as radish in the fireplace, and then turned into pickles using salt or rice koji. If you look at the image, you will see that the pickles are brownish. It is because they are smoked and pickled, which is what makes these brown pickles.

When you put it in your mouth, you can feel the fluffy smoky, salty flavor of the smoke, and the flavor of vegetables. This is one of the preserved foods that has been made since ancient times in Akita Prefecture to prepare for the harsh winter.

Currently, it is less common for each household to make it, but because it is a preserved food for the harsh winter, it has a distinctive flavor for each household. We adjusted the flavor to suit each home, such as houses that use a lot of rough grain or salty.

Also, since "Iburigakko" is smoked, there are different preferences to what kind of wood you use when smoking it. It seems that different plants were used to create different flavors, such as oak and cherry blossoms.

Reference: Ministry of Agriculture, Forestry and Fisheries – Our local dish "Iburigakko"

If you visit Iburigakko, will you be able to sightsee in Akita naturally?

It is rarely made at home, but now companies in Akita Prefecture are manufacturing "Iburigakko."

Of course, the flavors vary from company to company, and if you chase the varieties, such as "Iburigakko" made with not only radish but also carrots, and "Iburigakko" made with chopped kelp and mixed with chopped kelp, you will be able to cross Akita Prefecture.

It is also served as a side dish at pubs and other places, and is loved by people both inside and outside the prefecture as a friend of sake. In recent years, it has also been featured at drinking parties as a Western-style appetizer made with cheese and other ingredients, and has gained a reputation for its unique smokiness that goes well with wine and brandy whisky.

``Iburigakko'' is served at many izakaya restaurants in Akita Prefecture. Even souvenir shops often carry one or two types of souvenirs. However, there are so many different types of ``Iburigakko'' that when I went to the souvenir shop next door, I found that they had many completely different types of ``Iburigakko''. This is a travel story.

There are so many different types of "iburigakko" that are not uncommon to have different types of "iburigakko" lined up not only at souvenir shops but also at supermarkets.

While traveling around tourist spots, I went to a souvenir shop and went to a souvenir shop, and then went to a supermarket near another tourist spot and said, "Huh, it's a different kind at all!", and while I was chasing, I was able to travel around Akita Prefecture.

lastly

Souvenirs called "Local XX" are available all over Japan. It is often used as a character souvenir, but in Akita Prefecture, there are so many types of smoked pickles that can be called "local savory savory" that you can find different products by changing stores at supermarkets and souvenir shops.

Some Akita residents have their favorite "Iburigakko," so if you ask local people, "Which Iburigakko is delicious?" they will tell you what products they recommend.

Akita Prefecture is also a prefecture of alcohol, so Iburigakko is very popular in the sense that it goes well with alcohol.

Originally a preserved food with a history, it is now a representative food of Akita, so be sure to take a look. After taking a bite, it could become your favorite snack.