Traditional Chinese mustard pickles! Chinese mustard pickles of lactic fermentation really rare now! Of course it is additive-free.

Chinese mustard pickles of the lactic fermentation

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高菜漬け 高菜漬け

Completely additive-free! Old fashionedChinese mustard pickles of the lactic fermentation
Now really so unusual " It is a fermented pickles.
Difference of ordinary pickled, rather there is sour. Are familiar with the taste of the food additives please do not purchase.

購入 すごい!

[Grew up in 1-Mt. ASO strictly takana]
Mount Aso in Kumamoto, ash-laden
Soil and harsh winter ending in the snow and Frost was struck by a
They will grow. Therefore, very soft raw and eat
Even if it is delicious. Fold in hand a book during the harvest
While harvested, so in the ASO district takana.
That the sourced work also called "Kana folding".
Because of leaf mustard grown in the strict quality
Such as a material has established a name.


[2・120 day over the ripening fermented]
Mustard leaves are 漬け込ま in the traditional method.
Fillets across more than 120 days by vegetable milks.
By the fermentation aged. In General and "Pickles"
Produced by fermentation acid method is called.
醸しだし exquisite flavor and umami flavor, like
Feel of dying that much deliciousness
Is for you.


[Do not use additives-3]
Macerate for a long time that aging process is caramelized to finish
Move up. And never use coloring.
I'm. This natural finished caramelized delicious baromer.
Is data. Also, marinated raw salt and soy sauce
Strengths with very simple one. Chemical seasonings
Is no use whatsoever. That ripen to taste
The is a good natural umami comes from. Originally immersed.
Let ripen ones are without additives
Good taste is.

購入 原材料 お客様の声

Click here for other the lactic acid fermentation of pickled frequently asked questions


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Note ) mail flight-only product is this product. Cannot be given time and cash on delivery. Also, additional shipping become necessary when you purchase shipped with other products. Your understanding.

Cash on delivery, given time is available ASO takana Zuke electric car is here. It is.
* Note, this product is the mail flights-only products. Prices are always added 120 Yen shipping. In order this product if cash on delivery is not possible. Also specify the delivery date is not possible. Please kindly.

Aged at least 120 days and made pickle store old fashioned, 100% without any additives in the domestic raw materials Pickled leaf mustard
Culmination of the sophisticated technology of old-fashioned pickles shop here.

Contents Lactic acid fermentation pickled (150 g x 2 bags)
Shelf life expiration date 5 Months * after opening early to breakfast.
How to save Please store in a high temperature and high humidity
Raw materials Takana (made in Kumamoto Prefecture), soy sauce (from Kumamoto Prefecture ), salt (made in Nagasaki prefecture)
This product is a mail-only flight products. Not specifying the time and cash on delivery. Please note that.
-Be treated like mail, will be posting directly to your post.
-Cash on delivery is not available to.
-Specify the shipping, specified time between is not.



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Pickled-frequently asked questions
( Q1 ) pickled fermented food is what?
(A1) Yes. Originally it was a vegetable food. Rice bran and salt ( or salt only ) in was with marinated vegetables, it is ripening fermented pickles. At present not aged fermented by development of refrigeration technology and additives pickle has become mainstream.

(Q2) why not use additives?
(A2) is without scientific condiment or sweeteners, artificial coloring can make delicious pickles is kinda sour ( ). There is also no need ripening fermented pickles are originally saved the addition of preservatives.

( Q3 ) why be sour?
(A3) of our products is most associated with ripening fermented. It is sugar stimulates lactic acid bacteria fermentation, located inside takana it fermented into acid.

( Q4 ) it is brownish in color?
(A4) it is the change in color with the maturation. Also called a Maillard reaction. It is this caramelized just a barometer of taste.

( Q5 ) of ordinary karashi mustard leaves are like this is good?
(A5) so not familiar with fermented foods, people accustomed to the taste of the food additives is not much Street in front. However, I think that it was easy to eat in lactic acid fermentation of pickled. If you are interested come on-site and you want this!.




Pickled-rarely asked questions
( Q1 ) is no worry about radiation?
(A1) no worries at all. All made from raw materials of Kyushu.

(Q2) or is disinfected with sodium hypochlorite?
(A2) does not. Takana pickles fresh, not the how. ( acidity ) pH 3 ~ 4 degree so even without disinfectant against bad bacteria and germs have strong antibacterial properties.

( Q3 ) is this pickled fermented with lactic acid bacteria do?
(A4) Yes, it is. Completed as a lactic acid fermentation of old-fashioned pickled fermented by lactic acid bacteria plant. It is kinds of various lactic acid bacteria and ラクトバチルスプランタラム fungi, has made many lactic acid bacteria Enterococcus Fenris, ペディオコッカス ペントサセウス fungi and bacterium gluconobacter メセンテロイデス etc.

( Q5 ) vegetable lactic acid bacteria to the body good and true??
(A5) is true which also may vary. Said is now often made scientific validation and, or with immune activation effect, improvement of constipation in a reduction of pollen allergy and Atopic Disease relief effects.



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Latest Product Reviews (132) Translating... Translate Product Reviews

相性バッチリ
Posted by si***********, 2015/02/25 16:41:44
味って個人で感じるものが違いますよね。私は古漬けが大好きなんです、あとヨーグルトとかの酸味が大好き。この高菜は私の好みの味でした。油炒めとかしても美味しかったです。
Posted by yu*****, 2015/02/23 11:46:57
味は良いのですがぱさぱさで高菜おにぎりを作れるような葉っぱの大きさもなしでいまいちでした。お値段も高いので二度と買う予定はありません。レビューを書くともらえるプレゼントはレビュー後なのかな?まさかね。。。
味は問題なく、とてもいい漬け物です。
Posted by TR****, 2015/02/19 11:40:35
高菜の質は良いと思いますが、もう少し小さい(早期刈り取り)方ががやわらかいと思います。現在価格より値上げしても問題なく日本最高峰の高菜漬けになると思います。確実に★一つの評価はなくなると思います。
2回購入しての感想
Posted by yo*********, 2015/02/15 10:59:32
これまで2回購入しました。 発酵状態によるものか、はたまた収穫時期によるものなのか、多少硬さに差はあるものの、2回とも深みがあるいい味に仕上がっていました。 私は気になりませんでしたが、気になる人はどうしてもダメなようです。
発酵
Posted by ms*****, 2015/02/13 14:42:53
まだ食べていないので、見た目しっかり発酵しているようです。
旨い
Posted by ta***********, 2015/02/06 12:10:35
たかなの味が生きています。 そのままより油炒めがおすすめです。 うまいですよ。 近所のスーパーで手に入るしょっぱいだけの高菜漬けとは、一味違います。
ハマります!
Posted by Lu****, 2015/02/06 00:31:06
白いご飯、明太子と合わせてパスタ、そしてチャーハン!と毎日楽しんでいます。もう無くなってしまうのですぐにリピートしたいと思います!
Posted by mi*****, 2015/01/30 07:36:23
関東でも高菜の古漬けは手に入りますが、阿蘇高菜は茎の部分が細く巾の広い葉や茎を裂く手間が要らないので便利なのですがうちの回りでは中々手に入りません。ですので迷わず購入しました。リピ間違いないです♪
Posted by na****, 2015/01/30 07:01:13
2回目の購入です。前回は少し固い感じだったんですが、今回はおいしくいただきました。またリピートすると思います。
Posted by うん*****, 2015/01/27 02:52:21
お漬物は大好きですが、スーパーなどで、商品の表示を見ては添加物の羅列にげんなりして買えずにおりました。こちらは何より安心していただける。これにつきます。 高菜だけではなく他のものもいただいてみたいです。 もちろんお味も満点です。

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