Well, I found the tsukemono, Iburi Gakko (smoked pickles in Akita dialect).
Smoked Daikon, a type of pickle from Akita Prefecture.
Then mixed with some cream cheese.
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.
5 comments:
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
Wait . . . what? Smoked daikon? Mixed with cream cheese? How interesting!!
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
I tried it with the gonjiri! It was great with wheat thins! Thanks for the idea! V
glad it turned out V!
Take care.
Kat
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