Known as a taste of Akita, "iburigakko" — smoked pickled daikon — is wrapped here in rich cream cheese: Ou Banquet's popular snack, "Iburigakko Cream Cheese".
Smoky aroma, saltiness and the body of the cheese become one, and every bite calls for another drink.

What is "iburigakko", Akita's traditional preserved food?

"Iburigakko" is a smoked daikon pickle handed down in southern Akita since old times.
In the deep-snow winters, daikon could not be sun-dried, so it was hung and smoked over the hearth — that is said to be its origin.
Its distinctive smoky scent and crisp bite have made it popular across Japan in recent years.

Cream cheese lifts the smoke and umami

To make the most of the pickle's texture and aroma, Ou Banquet selects a mildly salted, full-bodied cream cheese.
The cheese softens the smokiness, and then the umami and sweetness of iburigakko gently follow.

This pairing is truly a marriage of Japanese and Western tastes — Akita tradition reworked in a modern way, a new way to enjoy Tohoku flavor.

An all-round snack that loves every drink

It pairs well not only with sake but also with wine and whisky.
The firm smokiness matches both clean, light sake and aromatic, rich local brews.
One plate on the table, and the evening switches into "grown-up drinking mode".

Simple, so the ingredients make the difference

We use quality iburigakko shipped directly from Akita, and pay attention even to how it is cut.
Not too thin, not too thick — just the right bite, finished so that the balance with the cheese is perfect.