Very popular Tartar sauce with Iburigakko. Iburigakko is a traditional Japanese pickle from Akita Prefecture, located in the snowy northern region of Japan. It’s made by smoking daikon radish and then fermenting it in rice bran. The name comes from the local dialect:
・Iburi (いぶり) means “smoked”
・Gakko (がっこ) means “pickle” in Akita’s regional language
