Ibusu smoking

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Smoking (ibusu)

***** Location: Japan
***** Season:
***** Category: Humanity

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Explanation

iburi, ibusu　燻す　（いぶす）　smoking
with wooden chips, often cherry wood.

kunsei 薫製 (くんせい) smoked food
kunsei no ryoori 薫製の材料
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iburidoofu　いぶり豆腐　smoked tofu 燻り豆腐
岐阜県郡上市大和町栗巣1670-1 from Gifu
is very hard and has a yellow outside. smoked with cherry tree chips.

In the village of Yamato in Gujo, Gifu prefecture, tofu was a special treat for festivals and celebrations and a precious source of protein.
Many families produced it in wooden boxes for 12 pieces at a time. The tofu was pressed in these boxes with heavy stones and became quite firm and strong. It was then smoked in special cupboards with various vents for regulating the smoke and humidity of the oven.

母袋工房　(もたいこうぼう) Motai Kooboo
toofu no kunsei 豆腐の燻製 smoked tofu

The production started in the Kamakure period, others say from the Heike refugees. There is a Kamakura Kaido in the area of Motai 母袋地区. People could use it as a travel proviant, because it kept well on the long mountain crossing roads.
source : 　母袋工房 Motai Kobo


Now it is still produced as a proud relic of the village food culture.
You can put it in zooni soup, on crackers as entree or fried like tempura and many other ways to eat it.
It can be kept for more than 30 days after producing it.

Tofu, toofu, dofu, doofu 豆腐
Soy bean curd and its preparations



iburidoofu is also prepared in Iwate and Nagano.


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iburi gakko, iburigakko いぶりがっこ smoked radish pickles
from Akita, Yokote town
Around october, farmers dried many radishes over the daily cooking hearth in the kitchen. Or they are smoked with cherry wood chips in special rooms for about one week, since daikon can not be dried outside in the freezing air. The dried and smoked radishes were then pickled with salt, zarame raw suger and rice bran for two to three months, before they were ready. Some families put chili or benibana leaves to the mix. Some even use cooked genmai brown rice for the mix.
gakko is the local dialect for pickled food.
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iburijio, iburi shio 燻り塩
salt smoked with cherry chips
The sea salt comes from Oga peninsular in Akita.
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quote
The resulting sea salt is rich in minerals - magnesium, calcium and potassium, thus its flavor is complex and round. Iburi-Jio Cherry is perfect as condiment to accompany such traditional Japanese fare as tempura, sashimi and grilled seafood, chicken and meat dishes. Adding it to soups, braised or simmered dishes both in Japanese and Western preparations requiring salt surely adds unique flavor to those dishes. American style barbecue meat preparations are ideal for using Iburi-Jio Cherry.
Iburi-Jio Cherry is a relatively new product. Its production began in 2002 inspired by the Akita Prefecture's famed iburi-gakko, a smoked and pickled daikon radish.

The Iburi smoking technique has been an important method for preserving the local crop of daikon radishes for consumption during the long, cold winters of the region. Traditionally the locals have hung as many daikondaikon is then pickled in salt and rice bran mixture to complete the preservation process. radishes as possible from the ceiling above the hearth in each home. After weeks of exposure to the smoke, the wonderfully aromatic

To produce Iburi-Jio Cherry the salt is smoked with roasting pure cherry wood, with neither additives nor chemical treatments of any kind applied to the salt. The excellent flavor of the sea salt only acquires its fragrant smoky flavor and aroma only from the cherry wood.
source : The Meadow, 2008


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Worldwide use


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Things found on the way


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HAIKU

iburizumi いぶり炭（いぶりずみ）smoked ashes
kigo for all winter





如月やいぶりがつこの噛み応へ
kisaragi ya iburigakkoo no kamigotae

it's february -
the great crunchiness
of smoked radish pickles

Toyama Izuko 冨山いづこ


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船たでる火のいぶりけり流れ海苔　
fune tateru hi no iburikeri nargare nori

Tanaka Kootaroo, Tanaka Kotaro 田中貢太郎 （1880―1941）


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Related words

***** WASHOKU : COOKING METHODS

WASHOKU : Regional Japanese Dishes


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