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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お試し
沢庵

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高菜

みつ梅
しそ梅

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 (53) Translating... Translate Product Reviews

Posted by as*******, 2014/12/16 13:15:25
とっても美味しいです。無添加の高菜漬けで安心して食べられるのが嬉しいです。おむすびやチャーハンで食べましたが好評でした。
Posted by mu*****, 2014/12/13 12:40:59
無添加なのであっさりしてますが、自然な味でほっとします。 化学調味料などの特有の味がしないので、料理にも使いやすいです。
少し味が薄かった。
Posted by 倉お*, 2014/12/06 08:47:10
私の嗜好からすると、少し味が薄かったです。ただ、多くの方の注文があるのでしょうから、万人向けになるのは仕方の無いことと思います。
・・・おいしい
Posted by イチ*****, 2014/11/18 14:19:37
噛めば噛むほど味が出て「ウマイ」です。あえて言うとすれば、子供のころ食べたことのある高菜漬けは、もっとキケンな感じの臭いとクセがあったように思います(私の記憶違いかもしれませんが)。それから考えると味が「清潔」過ぎて、物足りない気がしないでもありません。
たかな
Posted by 無添****, 2014/11/15 04:18:29
美味しかったです。またなくなったら注文したいです。 2袋ずつしかメール便で送れない事はどこかに記載しておいてあったらよかったなと思いました。
Posted by na****, 2014/11/11 04:07:26
市販の漬け物は添加物だらけなので、購入する事はなかったんですが、こちらのいなか漬けを知ってからはよく食べるようになりました!今回初めて高菜を購入してみましたが、少しかために感じたけれど、味は酸味がきいていておいしかったです。
Posted by ハル****, 2014/11/10 13:20:16
なんとも食欲をそそるいい香り。味は昔ながらの素朴だけど深い味です。我が家で大人気。あっという間になくなったので、また購入します。
安心高菜
Posted by フィ******, 2014/11/10 02:31:06
子どもの頃に食べていた懐かしい高菜の味でした。真空パックになっていて、賞味期限もあるので今度はまとめてリピ買いしたいです。チャーハンにしても美味しく頂けました。
高菜の味がして好きです
Posted by あこ********, 2014/10/30 23:44:29
今まで添加物の高菜を食べてたので薄味に感じますが、酸っぱい匂いが食欲そそります。オマケの備長炭は洗って炊飯に使います 受注番号:285896-20141027-217533752
Posted by na******, 2014/10/30 07:08:38
刻んだ高菜とチーズでおにぎりを作ると美味しいですよ。受注番号 285896-20141021-0144217209

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