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Be delicious 100% refund! Celebrities also warrant! Tsukemonowith pickle shop made from who enjoyed easy pickled in Pro.

Pickle's ya tsukemonowith (1 kg)

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$ 5.68 (¥ 680)
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1位 返金 漬けもん屋のぬか床「捨て漬け不要」「一回目からカンタンに美味しく漬かる」「和歌山県産のぬか」「すべて国産の原料」「完全に無添加」「植物性乳酸菌乳酸菌2億2千万の恵み」 ぬか床に野菜を入れるだけで美味しく漬かる!「これであなたも漬物名人です。」「漬物職人の技が生きてます」 誰でもカンタンに美味しいぬか漬けができます。 漬けもん屋のぬか床 漬けもん屋のぬか床「熟成ぬか床1kg」780円

The good Fellows tsukemonowith into a vegetable! "This is also your pickles virtuoso. ' Pickled pickles craftsmanship will live it's pickle ditch unnecessary for aging tsukemonowith ya tsukemonowith! Tsukemonowith lactic acid fermentation in vegetable lactic acid bacteria 2億2千万 pieces, made from from the first easy delicious bran . Main ingredient is Wakayama Prefecture produced kinuhikari rice bran ! Soaking Gen material otherwise well all domestically produced raw materials. And completely free .

Pickle's ya tsukemonowith 1 kg! Free shipping! ¥ 780!

ぬか床の購入はこちら

The secret of tsukemonowith from first to the delicious bran

すごい!

[1, Who also easily conquest or the pickle]
And bran to make at home is very
It is labor-intensive. See vegetables marinated abandoned"
Just cuz vegetables such as try pickled using,
Tsukemonowith must be used. However,
While "pickled! ya tsukemonowith ' is discarded Pickle is
Not required. Can anyone easily from the first time
It is delicious pickle that can be.

[The culmination of 2 and a pickle store]
Pickle shop over the years made bran flavor of barrels
It is tsukemonowith completed research over research.
Seasoning unique to pickle shop mix ratio, maturity period,
Temperature management, any and all knowledge and technology
The finished. Exquisite unmentionable only pickle store
A mellow umami and salty, and aged and
Pampered and acidity. Exactly what is the culmination of a pickle store expertise.

[3-All natural domestic raw materials are used:
Is raw bran in Wakayama Prefecture, will take from us kinuhikari
Use only that rice bran. And Hyogo Prefecture AKO's seasoning
The Road South from seaweed salt, Hokkaido, Wakayama Prefecture, dried persimmon village
The pepper peels, Wakayama Prefecture Mihama, Wakayama Prefecture Kishu
Is the soybean flour of tangerine peel, and Saga Prefecture. 100%
It is a domestically produced raw materials. They added any and all natural materials.
Mechanics but not leave so completely gone-free
You can have the floor.

[4 And pickle-making-Nuka]
Rice bran, and use carefully selected natural materials and pickles
Preserved radish with a finish. This is not overdoing it.
It is. In the process of making pickles really raw tsukemonowith
Rarely are. Naturally radish in sweetness and umami taste ingredients also bran
The are so so to speak at this point discarded pickle
Is being completed. It requires candied abandoned
Why not the pickled しいぬ delicious from the first time
Is key to that.

[5・180 day over in lactic acid bacteria ripening fermented]
Period pieces, is 180 days or more! This ageing
Bran 1 kg for the period, more than 2億2千万 ( food dry
Ones researched Center ) of fermented by lactic acid bacteria plant
In a sour and umami taste unique to bran was born
Will. Furthermore, tsukemonowith seed bran ( first tsukemonowith )
Is uses 30 years from a pickle store founder
Shirttail came while I use is.

[Thought as a 6 and a pickle store]
"Pickle-fermented foods, what is the original's chemistry these days
By the development of flavoring or preservatives, taste of original pickles
Status quo lost I felt resentment. Real
I want taste feel free to home pickled taste.
Healthy pickles does not contain additives such as preservatives,
Nationwide customers for eating. There is the desire
Tsukemonowith was born.

漬物屋として意地をかけたぬか床です。 漬けもん屋のぬか床の使い方 私 マンガ 説明書 Tsukemonowith how to use the videos click here このような悩みの方にぴったりです。 ぬか床の購入はこちら 漬けもん屋のぬか床の原材料 天日干し大根を使用
Was the bran can be enjoyed all year round.
Kitchen, kitchen is required all year bran also enjoy all year round.
It is why seasonal vegetables as Fellows, and most delicious looking from.
Soak extra when cooking vegetables, etc. just because is very reasonable.

Recommended spring vegetables and pickles
Pickled cabbage
Pickled asparagus
It is pickled celery.


Recommended summer vegetables and pickles
Pickled cucumbers
Pickled Eggplant
It is pickled bitter melon.


Recommended autumn vegetables and pickles
Pickled onions
Pickled carrots
It is pickled in yelling.


Recommended winter vegetables and pickles
Pickled turnips
Pickled Chinese cabbage parental line
It is pickled daikon radish.

Would you like? Many unusual vegetables and bran are 漬かります delicious. Tsukemonowith is passed from generation to generation since ancient times as a food culture in Japan, some areas submerge tank, the どぼ, floor soaked the bran miso, also known as, has been popular. Daughter, tell from my mother as trousseau because economically superior use of tsukemonowith serving as a household saving tips from the old customs. As a living vegetable lactic acid bacteria in recent years direct ingestion can be healthy attention very much. Thus tsukemonowith is also a good food culture to represent Japan.
漬けもん屋のよくある質問 毎日かき混ぜなくてもよいのですか?「冷蔵庫で保管すれば5日に1回程度で大丈夫です」 本当に経済的ですか?「はい、経済的です。スーパーで漬物を買うより安いです」

Pickle and other Gate Shop tsukemonowith for frequently asked questions click here

漬けもん屋のぬか床 漬けもん屋のぬか床を実際に使用されたお客様の声。 母にもすすめました。 子供が漬物にとびつきます。 最初から本当に美味しく漬かりました。 レビューを書くとプレゼントがもらえます!

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.
Real masterpiece aged more than 180 days and made pickle shop she's 100% without any additives in the domestic raw materials.
Here is the culmination of a sophisticated technology can pickle shop.
At home enjoyed professional "bran' easily.
* Vegetables and bamboo basket is not included.
If you write a review ( impressions ) can get gift tsukemonowith exclusive seasoning.
Contents Ripening rice bran 1 kg
Shelf life expiration date 12 Months * after opening stir and if you do care, have been available
How to save Please store in a high temperature and high humidity
How to use the Please use to the other.
Raw materials Rice bran (from Wakayama Prefecture ), Ako salt (made in Hyogo Prefecture), kelp from the Hokkaido, persimmon peels (from Wakayama Prefecture) Mandarin Peel (made in Wakayama Prefecture), pepper (made in Wakayama Prefecture), kinako (made in Saga Prefecture), Ginger (from Wakayama 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.
-Not free shipping is a shipping product, but in conjunction with shipping other products.



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Pickle's ya tsukemonowith-frequently asked questions
( Q1 ) daily かき混ぜなくて are good of you?
(A1) is it OK if kept in the fridge every day かき混ぜなくて. You can keep the good condition once 5 days mix well from the bottom, then capture the fresh air. However, if stored at room temperature (warm temperatures are especially time) daily from the mix well. Is it too advanced anaerobic lactic acid bacteria and yeast fermentation.

(Q2) or tsukemonowith is really economical?
(A2)はい。 It is economical. Usually pickles and roughly 100 g 150 yen rate. And additive-free pickles and 100 g 300 yen. If you compared it with the make the Pickles in this tsukemonowith depends on the vegetables, but can make additive-free pickles at a cost of 50 Yen less than 100 g. Also tsukemonowith has been popular as trousseau one thing from the old days as household savings for that reason.

( Q3 )? what is the shelf life?
Use after opening as a tsukemonowith while grooming is one year in unopened (A3), but can be used semi-permanently.

( Q4 ) tsukemonowith has been loosened if?
(A4) making tsukemonowith the vegetable water and bran have been making the whole tsukemonowith will become watery. You like that if you suck the moisture with a paper towel or sponge bathe tsukemonowith is, squeeze out the moisture.

( Q5 ) is from tsukemonowith to alcohol smell.
(A5) for anaerobic lactic acid bacteria and yeast organisms such activities, many alcohol production issues produced by strong odors. After the salt and add teaspoon about 3 tablespoons, stirring well from the bottom gave raison fresh air stored in a refrigerator smell disappears, will return to the original tsukemonowith. Stir if not return once again, please take the air.

( Q6 ) marinate any vegetables or food and delicious?
( A6 ), such as cucumber and eggplant is of course delicious classic stuff. Bran is a surprising and delicious. For instance dried shiitake やご bladder (an ethnological study necessary), pumpkin, paprika, tomato, Zucchini, watermelon rind is delicious.

( Q7 ) becomes salt like the pickles.
(A7) was the bran than usual pickles mineral potassium is 2 to 3 times more included. It is to migrate the potassium in rice bran bran. Bran is recommended to be salt because the potassium would drain excess salt in the body.

Pickle's ya tsukemonowith-rarely asked questions
( Q1 ) is no worry about radiation?
(A1) don't worry. It is rice bran from Wakayama Prefecture produced kinuhikari balanced. Also has carried screaming at official inspection agencies, radioactive substances are not detected.

(Q2) rice bran to the body better and I've heard really do?
(A2) is real but there are individual differences. First in the rice bran contains vitamin called inositol. It is can be expected to work to make this inositol has called even anti fat liver vitamin fat flow better and does not collect fat in the body.
Includes many strong components of the antioxidant properties of y-oryzanol in addition. This is by kind of polyphenol reduce the absorption of bad cholesterol, blood circulation promotion, UV protection effect can be expected.
Then there is the GABA (GABA ). This is rice bran more in the amino acid. You can expect action to curb the rise in blood pressure, relaxing effect, seeing the condition of the liver effects.

( Q3 ) tsukemonowith is fermented with lactic acid bacteria do?
(A3) Yes, it is. By fermented by lactic acid bacteria plant completed as tsukemonowith. 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.

( Q4 ) vegetable lactic acid bacteria to the body good and true??
(A4) 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.

( Q5 ) stir tsukemonowith and slippery smooth in the skin?
(A5) this is the rice bran oil. Oil is included in the tsukemonowith. It is oil that contains oil and is very oily. Often people point hand creams and moisturizing effect, mixed with tsukemonowith. However, tsukemonowith included salt salt is weak and careful.


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Latest Product Reviews (1114) Translating... Translate Product Reviews

糠はいい物です。
Posted by jj*******, 2015/03/02 07:48:26
今の時期、カブ・大根・人参他を漬け、美味しく頂いています!
Posted by マサ******, 2015/03/02 01:32:54
無添加のぬか床が作りたいと思い購入しました。入れ物にもよると思いますが、一キロは少なかったようです。二キロは必要ですね!味は美味しくて購入してから毎日つけています!初めてぬか床を買う方は送料込みのセットのがいいかもしれないですね!
ぬか
Posted by ku*****, 2015/03/01 10:11:25
届いて、直ぐに野菜を、漬けました。次の日には、美味しく使っていました。少し塩気が足りないような気がしたので、2回めから、少し塩を足してみたらよい感じになりました。駄目にしない様に大切にしたいと思います。
初心者でも大丈夫!
Posted by do*******, 2015/03/01 09:59:57
私はマメじゃないし料理も得意じゃないですが、とても簡単に美味しく漬けることができます。家族にも好評で色々な野菜を漬けていこうと思います!商品も注文してすぐに届きました。安心できるショップです。
メール便で
Posted by 七菜**, 2015/02/28 03:56:30
メール便で届くのでとても良かったです。はじめてのぬか漬けでしたが、お試しするにはちょうどいいサイズです。
すぐ使えるぬかどこ
Posted by しな*****, 2015/02/27 14:07:27
まだ始めたばかりでつかり具合の見極めが出来ずこれっという状態では食べれていませんが、おいしいぬかだと思います。これから頑張ります。
届いた日から直ぐ使えて助かりました。
Posted by リル***, 2015/02/27 03:20:53
早速、作ってみました、なかなか食べ時が解らなく、日々勉強ですね。 不器用な私でも、美味しく出来ました。有り難う 追加のぬかは、生?煎りぬかどちらが正しいですか?
Posted by ta***, 2015/02/27 01:42:25
キュウリやナスなど1本づつ、ちょこちょこと漬けています。 冷蔵庫に入れられるので、夏場も安心です。 毎日かきまぜる必要がないので、漬けていることを忘れてしまうのが難点ですが、続けていきたいと思います。
使いやすくて安全な商品
Posted by ウェ*******, 2015/02/26 15:12:25
発酵食品は体に凄くいいので以前からぬかずけを作りたいと思っていました。決め手は原材料が全て安心出来るものであることと捨て漬けなどをしなくていいこと。無農薬のお米を買っているので、その糠で自分でも糠床を作っていますが中々大変です。こちらの糠は届いて1回は野菜屑で捨て漬けをしただけでそれなりに美味しく漬かりました。これからだんだん味が増すと思います。1キロを買って、手持ちのホーロー容器に入れています。無農薬のミカンの皮を干したものを3日ほど一緒に入れたりもしています。簡単手軽に安全なお漬物を食べられるのでお勧めです。
とっても美味しい!
Posted by かす*****, 2015/02/26 14:42:48
簡単で美味しい!何も不満はなかったです!わかりやすい説明も付いていて、味にも感動しました!ありがとうございました!

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