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Old fashion pickled! Pickled lactic acid fermentation in the now rare indeed! Are in Canadian dollars.

Lactic acid fermentation of pickled

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高菜漬け 高菜漬け

Completely additive-free! Old fashioned lactic acid fermentation of pickled
Now not really rare " is 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


レビューを書くとプレゼントがもらえます! We will present the OMI roasted green tea to enjoy writing reviews after using the product.
* Shopping basket on ' wrote a review presents GET ' of writing a review please choose ^ ^
Pickled pickle store old fashioned, 100% without any additives in the domestic raw materials, aged more than 120 days.
Culmination of the sophisticated technology of old-fashioned pickles shop here.

Contents Lactic acid fermentation pickled (150 g)
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)

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高菜

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Pickled-frequently asked questions
( Q1 ) pickled fermented food is what?
(A1)はい。 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 do?
(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 are 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, but this is delicious what?
(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) do not worry 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 (22) Translating... Translate Product Reviews

常備品です
Posted by かえ***, 2014/04/12 00:16:50
もう、スーパーとかの高菜漬けは食べられません。添加物なしは貴重です。 豚肉との相性バッチリ。 おかずがないときには高菜漬けの油炒めだけでもう十分。焼きそば・チャーハンにも大活躍ですww
Posted by 。.************, 2014/04/05 16:22:15
プレゼントしました。喜んでもらえたので良かったです。また自分用にも買ってみようと思います。
Posted by ke********, 2014/03/01 04:42:10
たまに妙に酸味のある高菜漬けがありますが、こちらの商品はそんな事もなく、とても美味しかったです!
無添加なのに
Posted by 満点**, 2014/02/11 06:15:22
旨い! それだけ。20文字使わなくても、安心で、旨い!
美味しかったです!!!
Posted by ya***********, 2014/02/05 09:43:02
美味しかったです!!!非常に満足商品でした。またの機会がありましたら宜しくお願いします。
う~ん
Posted by ma******, 2014/01/20 04:38:31
しょっぱくて、すっぱくて、高菜ってこんなんだっけ?という印象でした。
美味しいけど硬い
Posted by to**********, 2014/01/14 17:33:48
とても美味しいですが、少し繊維おおくて硬い。高菜ってこんな硬い葉っぱでしたっけ??口からなかなか呑み込めない感じです。
すっぱくておいしい
Posted by ★う*****, 2013/12/30 02:05:01
昔ながらの高菜付けという感じでよくあるごま油やラー油などで濃く味付けしたものとは違い素材のよさが感じられるお漬物だと思います。とてもおいしかった。ぜひまたリピしたい一品です。
美味しかったけど…
Posted by まい********, 2013/12/28 09:45:04
美味しかったけど中身が少ないですよ~ これなら他の店で買った高菜の方が良かったかな 次は多分買いません
非常に美味しかったです。
Posted by 青キ*****, 2013/11/29 07:48:24
初めて食べる味でしたが、非常に美味しく大満足でした!

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