Iburigakko is made by smoking daikon radish and then soaking it in a seasoning liquid. Until now, there was no use for the seasoning liquid left after pickling daikon radish, and a large amount had to be discarded. Aiming to utilize seasoning liquid, this product was developed as an unprecedented dressing with the aroma of smoked meat and the flavor of smoked fish. It goes well with a variety of dishes, including salads, salmon and white fish carpaccio, meat dishes, and pasta. It can be used as a souvenir from Akita or at your home dining table. It's an addictive dish that you've never had before, with chopped Iburigakko in it and a good texture.