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 (75) Translating... Translate Product Reviews

懐かしい味でした
Posted by ar*******, 2014/07/27 04:48:00
唯々、美味しかった限りです。 もう、40年以上前になりますが、ここ東北南部から新卒で北九州へ赴任した当時、寮で出されていた、高菜漬けの味が蘇ってきました。 懐かしく美味しくいただきました。
高菜?
Posted by Z8**, 2014/07/22 09:29:39
葉の大きさが、大きい葉でで餃子の皮の半分ぐらいです。茎はツマヨウジの太さぐらいです。味は、高菜本来の味もすごく薄く感じました。
とにかくウチの救世主。
Posted by かえ***, 2014/07/22 03:37:54
おかずがないとき、とりあえずこれを刻んで胡麻油と鷹の爪で炒めるだけでご飯が食べられる~。もちろんひき肉と一緒に炒めて常備菜にしたりもしますが。本当に漬けただけなので、料理のアレンジがしやすいです。添加物もないし、炒飯も美味しくなります。定期的に購入してます。
リピです
Posted by みか*****, 2014/07/15 14:16:10
二回目の購入です。他店でも数品購入してますが、こちらが一番美味しいです。 チャーハン、オニギリには最適。
Posted by ま4****, 2014/07/15 09:47:13
無添加のものを探していました。味もよくすぐに食べ終えてしまったのでまた注文しました。
おいしい
Posted by 47******, 2014/07/15 09:08:55
高菜漬けは常に食卓ニある地域で育ちました。だから、高菜には、ちょっとうるさいです。 さすがにプロの仕事だとおもえたのが、小さめ高菜を選りすぐっているのか、よくある葉っぱや茎が大きくて きるのがたいへんということもなく食べやすく 味も文句なし。 今朝はお弁当に 高菜の葉で巻いたお握りにしました。 匂いもきつくなく 美味しい~♪ また、買います!
Posted by 22*******, 2014/07/15 04:30:31
こちらも、まだ食べていないのですがおにぎりの具にしたり、使い道はたくさんあるので楽しみです。 受注番号:285896-20140705-0477357128
美味しいです。
Posted by げん**, 2014/07/15 02:07:08
本当の高菜の味がしました。ものすごく辛くて高菜の味もしないような商品が売られている中、これこそは本物だと思いました。今後もここで購入します。刻みも売ってくれれば良いなと思います。
思ったよりしょっぱくない
Posted by ぶっ*****, 2014/07/14 09:14:06
しょっぱいかなと思いましたが、それほどではなかったです。きざんでチャーハンやおにぎりに入れました。またあまったものは、冷凍してあります。
おいしいです
Posted by ko********, 2014/07/12 09:43:20
昔食べた高菜漬けそのものです。私は小さく刻んでごま油で炒めて食べています。 とてもおいしいです。またリピートします。

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