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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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$ 6.66 (¥ 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 (519) Translating... Translate Product Reviews

美味しく浸かります
Posted by うら**, 2014/04/16 06:24:36
近所のスーパーで買える熟成ぬか床と比べると少々お高いかな?と思いましたが、 ホントに美味しく漬けられて満足です。
我が家の味に
Posted by sa*********, 2014/04/16 02:06:18
安定した味です。 最初、たくあん臭い気もするな・・・思いましたが、ぬか漬けの味には関係なかったです。 捨て漬けなどを考えるととてもいい商品です。 購入から2ヶ月ほど経ちますが、野菜を漬け込み、糠を足し、塩や鷹の爪を足しして、いい塩梅になってきました。
Posted by CL********, 2014/04/15 03:08:36
2年程前からぬか漬けを漬けていましたが、味が物足りなくなったので注文しました。とても美味しくなりました。 また是非お願いしたいです。
漬物
Posted by はじ*****, 2014/04/15 02:11:12
いつも家族でおいしくいただいています。これからもよろくおねがいします
手軽
Posted by ひよ***, 2014/04/15 00:22:22
昨年自分で始めた糠床。なんだか味もしっくりこないのでだんだん手間をかけるのがいやになり、、、今年はこちらで2キロ購入して始めることにしました。2キロ購入しタッパーにうつしたら昨年自分で始めた糠床との固さの違いに少しビックリ。なるほど糠床ってこの感じなんだ。と勉強になりました。きゅうり、せろり、ニンジン、ピーマン、みょうが、などなど色々な野菜をつけて楽しんでます。美味しい糠床をありがとうございました。
簡単で美味しい
Posted by 銀河**, 2014/04/15 00:15:35
このぬか床に刻み昆布を入れて利用しています。野菜はきゅうり、なす、かぶ、人参、大根を交互に漬けています。手軽で簡単に美味しいぬか漬けができるのでお薦めします。
期待はずれでした
Posted by AP**, 2014/04/14 12:06:25
漬け物好きの主人のために購入しました。きゅうりを20時間くらい漬けましたが、きゅうりが瓜臭い味になっただけで、塩っけも酸味も感じませんでした。もぅ少し漬け時間を長くしして、再挑戦中です。
塩辛い!
Posted by マン******, 2014/04/13 15:20:50
びっくりするほど塩辛い!関東のことばだと「しょっぱい!」 ぬかの味がしない!香りもない! どんな味に近いかというと「醤油漬け」。色はないけど、醤油漬けのようです。 しょうがないから、色々と、次から次へと漬けてみて、生のぬかを足すしかないかな?と思っています。 がっかりしました。
簡単!
Posted by na********, 2014/04/13 12:26:32
本当に使いやすい。 今色々な野菜で乳酸菌生活中です。
二度目の購入です
Posted by ho************, 2014/04/13 08:55:56
ごちそうさんの影響で二度目の購入です わかめの茎をつけたらおいしかったです メール便対応もありがたいです!

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