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.

Pickle's shop featured products



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 (110) Translating... Translate Product Reviews

Posted by Al*************, 2014/12/19 10:30:20
古漬けの漬物、大好きです! スーパーでは、なかなか手に取ることが困難な正直な漬物。 早速、炊きたてのご飯と一緒に食べました。 美味しい!です。 とても良い買い物をしました。
Posted by 60**, 2014/12/18 00:51:17
Posted by 野母*****, 2014/12/10 06:33:37
高菜漬けは大好きで、今まではスーパーで購入していました。 しかし食品添加物まみれです。そこで楽天市場で検索したら、 こちらの商品がありました。 香りがいい、味もいい、それに歯ごたえもあり大満足です。 他の商品も今度買おうと思います。
Posted by da*****, 2014/12/03 08:22:16
Posted by えん******, 2014/11/29 20:55:38
初めて購入してみましたが、普通に美味しいです。 もっと古漬け風なのが私好みではありますが、これはこれでいいのかなと。
Posted by re****, 2014/11/28 01:10:02
味はまあまあですが高菜がかなり粗悪なものです。 茎はものすごく固く、葉はものすごく少なくて、この値段はあり得ません。 物産店にある300円の無添加の高菜漬けを買いましたが、量もこちらのより多く茎はやわらかく葉の部分は茎の3倍以上あり最高に歯触りが良かったです。 乳酸発酵という言葉にだまされました。人様には出せません。もっと良い品はあります。
Posted by K'************, 2014/11/22 01:05:08
私の母は、夜に葉物野菜の漬け物を食べると必ずと言って良いほど「おなかが痛い」と言っていました。 しかし、ここの「乳酸発酵の高菜漬け」を食べたら「全然おなかが痛くない!」と喜んでいました。 やはり「本物は違う!」って事なんですね。 これからも高菜漬けはここで注文します。
Posted by るい****, 2014/11/16 11:01:58
Posted by ch*******, 2014/11/14 03:43:34
やたら調味料の入っているお漬物にうんざりしていた私。 たまたまこちらを見つけて購入。 あたたかいお漬物がすきなので、レンジでチンをするのですが。 乳酸発酵の香りがぷーんと。 これこそ自然な発行のお漬物の香りと、うれしくなりました!! 味もおいしかったです。 また汁気が少ないので、お弁当に入れても大丈夫なところが気に入りました。
Posted by すー****, 2014/11/13 01:03:54

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