Iburigakko

1. Wash the Daikon thoroughly and trim both ends. Do not peel. Hang the Daikon in a cool, well-ventilated area for 5 to 7 days until they become pliable and have lost about 30% of their moisture.

2. Prepare your smoker. Using wood chips such as cherry or oak, smoke the dried Daikon at a low temperature (around 30-40°C) for 4 to 6 hours, or until they achieve a deep golden-brown color and a distinct smoky aroma. Ensure the Daikon are evenly smoked.

3. In a large bowl, combine the Rice bran, Sugar, Salt (for pickling bed), Koikuchi soy sauce, Mirin, Sake, Kombu, and Dried chili flakes. Mix thoroughly until a uniform, slightly moist pickling bed mixture is formed.