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Monday, October 24, 2016

iburi gakko cream cheese

Remember that dip we had at Donpachi in Sendai?

Well, I found the tsukemono, Iburi Gakko (smoked pickles in Akita dialect).

Smoked Daikon, a type of pickle from Akita Prefecture.

I used about a 2-inch sized piece and chopped it up.

Then mixed with some cream cheese.

No real recipe.

I also found those Levain crackers, the ones that are made in Japan.

NOTES: This is great on crackers, but I am thinking it might be nice put in with a tuna sandwich too.

I'm making this again.
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5 comments:

  1. Anonymous5:22 AM, October 26, 2016

    wow, this sounds so interesting! I wonder if other kinds of strong flavored tsukemono mixed with cream cheese would be good too. I just bought some really dried daikon tsukemono called gonjiri from Takeya and think I'll try mixing it with cream cheese!
    v

    ReplyDelete
  2. jalna2:39 AM, October 27, 2016

    Wait . . . what? Smoked daikon? Mixed with cream cheese? How interesting!!

    ReplyDelete
  3. K and S9:43 AM, October 28, 2016

    I think you could use any type of strong flavored tsukemono, V, I often mix kim chee with cream cheese and kim chee is quite strong...will look forward to seeing your concoctions :)

    different but ono, Jalna :)

    Take care you two.
    Kat

    ReplyDelete
    Replies
    1. Anonymous2:55 PM, October 29, 2016

      I tried it with the gonjiri! It was great with wheat thins! Thanks for the idea! V

      Delete
  4. K and S4:17 PM, October 30, 2016

    glad it turned out V!

    Take care.
    Kat

    ReplyDelete

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