Radis daikon fumé mariné en rondelles iburigakko ⋅ Ogachino Kimuraya ⋅ 150g Sakés curiosités rincer et lancer la cuisson

rincer et lancer la cuisson

to preserve the flexibility and shape of its prongs

prepare desserts such as flan or pudding

places special emphasis on durability and comfort of use

this matcha stands out for its ability to produce a creamy foam when prepared

Radis daikon fumé mariné en rondelles iburigakko ⋅ Ogachino Kimuraya ⋅ 150g Sakés curiosités rincer et lancer la cuissonIntense woody and smoky notes. Unparalleled firmness and crunch. Perfect as a side dish This smoked Japanese white radish, known as iburigakko, is made using a traditional method from the Akita region. The radish is first slowly smoked using hardwood, primarily cherry and oak, then marinated in a mixture of rice bran, salt, sugar, and vinegar. The smoking process imparts subtle woody notes, balanced by a mild, salty, and slightly tangy marinade. Its