Iburi gakko is a type of pickled daikon radish that is unique to Akita Prefecture. Daikon radishes are smoked before sun drying and pickled in a mixture of nuka (rice bran) and salt. While iburi gakko typically contains sugar and additives, this product uses daikon radishes grown with organic compost and contains less salt, and has no sugar or colorings. Its distinctive flavor stands out from other existing products sold across Japan. Moderate sweetness is achieved by using grated apples instead of sugar. This creates a perfect balance with the smoked aroma and saltiness, resulting in a richer and deeper flavor palette compared to typical commercial pickled daikon radish. It can be enjoyed as a side dish that serves as a palate cleanser or as a topping for chazuke (rice with green tea, broth or hot water poured on it) m or any other dish that takes your fancy. The product is known as “phantom iburi gakko” because it is only available in limited numbers, sold near the farm. In future, Yamada Farm aims to expand sales in other areas, including overseas, promoting the product as a safe food that can be consumed with peace of mind.