Iburigakko is a type of takuan-zuke (pickled daikon (Japanese white radish)) made by a method unique to Akita Prefecture where daikon is smoked instead of sun-dried.
　Iburigakko has a crisp texture and a unique mixture of the aroma of smoke and the sweet flavor of daikon, and is a rare smoked food product not only in Japan but also in the world as a smoked and pickled vegetable. Iburigakko has been increasingly popular even outside of the prefecture as a local food specialty of Akita, with production increasing every year despite the declining production of tsukemono (pickled vegetables) across the country.

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