A celebrity is a government contractor, too! The salted rice-bran paste smart kit which a pickle shop made! Anyone can easily enjoy professional rice bran pickles.

Salted rice-bran paste "smart kit" of the 漬 けもん shop

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スマートキット 購入

Pickle's pickle ditch unnecessary for aging tsukemonowith's ya tsukemonowith! Tsukemonowith lactic acid fermentation in vegetable lactic acid bacteria 220 million pieces, made from from the first easy delicious bran. And Smart Kit can be without a hand, stirring floor conquest. You can minimize the worry about dirty hands on this, they smell!

Tsukemonowith To put the vegetables, delicious cover Smart Kit! "This is also your pickles virtuoso. 」

Pickle's ya tsukemonowith Smart Kit! 10,000 Yen!

[1, Who also easily cover]
It is something bran to make at home and is very time-consuming. Saying see vegetables marinated abandoned' cuz vegetables such as pickle a try, using tsukemonowith must be used to. But while "pickled! ya tsukemonowith ' is discarded Pickle is not required. It is can anyone easily from the first delicious pickle.
[The culmination of 2 and a pickle store]
It is tsukemonowith pickle shop over the years made bran flavor of barrel studies completed over research. A seasoning unique to pickle shop mix ratio, maturity period, utilizing the temperature management, any and all knowledge and technology. Acidity and mild by the unmentionable only pickle shop with exquisite taste and salt, and aged. Exactly what is the culmination of a pickle store expertise.
[3 Material of natural intact]
Is raw bran in Wakayama Prefecture, and use only the bran from rice kinuhikari. And condiments is a Road South from kelp salt AKO, Hyogo Prefecture, Hokkaido, Wakayama Prefecture, persimmons, persimmon peels, pepper Mihama, Wakayama, Wakayama Prefecture Kishu orange peel, and Saga Prefecture, soybean flour. It is 100% domestic raw materials. These natural ingredients without any processing leave so you can tsukemonowith-free fully.
(4-Pickle-making-rice building)
Rice bran, and preserved radish pickles and selected natural materials to use with the finish. Here is a miso. In the process of making pickles really born tsukemonowith. Naturally into bran radish in sweetness and umami, so so to speak at this point discarded pickle has been like that. In why not and this needs to throw pickle It is also key to good fellows from the first time.
[5.180 Day over ripening fermented]
Period pieces, is 180 days or more! By 220 million (food microorganisms according to Center) or more vegetable lactic acid bacteria fermented the ripening period to bran 1 kg The sour and umami taste unique to Bran is born. In addition are tsukemonowith species bran ( first tsukemonowith ) Is available while electrons from a pickle store founder have been used by 30 years.
[No 6-hand, can stir]
Really got out of stir in the winter tsukemonowith the fridge after tsukemonowith Cold ~. Is it? A backhoe gouged effortlessly incorporates in tsukemonowith directly beside is with You can just turn the handle and stir. In addition, even would rough hands by salt of the tsukemonowith even if it is safe. You can even put the vegetables without harming the vegetable mix is very useful.
[No 7 and hand the fillets are available]
Dedicated press equipment ( also useful to as the draining water left figure for so, once the averaged surface in the press after after carrying vegetables to tsukemonowith surface rotating handle 1-2 times a macerate the vegetables without touching tsukemonowith hand. So also be ejected during digging vegetables on handle operation You can minimize the opportunity to use their hands.
[Made in Japan porcelain enameled container 8-trust]
And enamel on the surface of iron glass at high temperatures burning fused, Has adapted the corrosion resistance of the strength of the metal and glass, excellent durability, acid resistance, abrasion resistance and insulation and corrosion and heat-resistant, beautiful shades and glossy. Also resistant to scratches, stains, smells and excellent sanitary. It is featured material from ancient times. So of course made in Japan is tough and durable. Vessel size 14.8 cm (height), 16.1 cm, depth 27 cm fits in the refrigerator. Match with a backhoe gouged effortlessly beautiful opalescent Sheen and clean kitchen Interior, were making more enjoyable to me.
説明書 このような悩みの方にぴったりです。 購入 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.

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

お客様の声。 母にも 子供 最初から本当に美味しく漬かりました。
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.
Stir set is made in Japan porcelain enameled bran with いてぬ, put a hand on the floor is a kit that can be.
Contents Enameled bran instrument + aged bran 2 kg + its salt + Road South from kelp and Mandarin Peel + domestic hot pepper + various manual
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. Its your salt sees and chasing salt salt
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), enameled bran generator (made in Japan)

Pickle's shop featured products
お試し
沢庵

メール便ぬか床
高菜

みつ梅
しそ梅

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) Yes. 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 size of the container?
(A3) is approximately 27 cm long, 16.1 cm, height approx. 14.8 cm. Easy to fit if in a general refrigerator size is just right. Depending on the individual difference of the vegetable is cucumbers if time goes four or five books.

( 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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簡単せっと
Posted by クル***, 2014/07/30 04:13:36
手が汚れないし、簡単に冷蔵庫にはいるのできにいりました!! 使いやすかったらまた購入します。
ターコイズ
Posted by uz***, 2014/07/16 04:54:44
少し高いかなと思いましたが、作りがしっかりしていて、機能性も抜群です。初心者でも手軽に簡単に「ぬか漬け」が始められますね。マニュアルも非常に心強いです。末永く使って行きたいです。
漬もん屋ぬか床スマートキット
Posted by ma******, 2014/07/12 08:01:20
回すだけ手も汚れずこれは便利です。また簡単でおいしい自家製ぬか漬けが本格的に作れちゃうのがとても気にいりました。あまりのうまさに感動です。これはおすすめですよ。
楽しみです
Posted by ぴぃ****, 2014/06/24 13:21:24
注文から、素早い対応で、送って頂きました。早速、胡瓜をつけて、明日、食べ頃になるのをまちます。凄く楽しみっ。セットが、凄く助かりました
美味しい
Posted by 酔鯨****, 2014/06/13 08:10:05
昨年まで甕でやっていましたが 冷蔵庫を占領してしまうので やめましたが 夏野菜の季節になり どうしても食べたくなって 今回の購入となりました。 そんなに大きくないので 重宝しています。 糠の味も良いです。
思っていたより簡単でした。
Posted by se******, 2014/05/06 01:21:00
注文してから届くまでが早い。 家庭の冷蔵庫に収まる大きさ。 かき回す時、手がほとんど糠に触れないのも良い。 漬けた翌日には、美味しいぬか漬けが食べられる。 (美味しくて、つい食べ過ぎてしまい、塩分過多が心配) おまけも嬉しかったです。ありがとうございました。
おいしい
Posted by ロイ****, 2014/04/26 01:15:17
お試しセットを買って10日後にスマートキットを 購入しました。主人と二人ですが間に合わない状態でした。 とてもおいしく頂いております。 余計なことかもしれませんが他の方のレビューで袋から容器に移すとき大変だと読み私も同じ感想を持ちましたが、今回上下両方ハサミで切って空気を通す感じで開いて押し出せば きれいに移せました。参考までに。
Posted by ノリ****, 2014/03/30 12:25:10
初めてぬか漬けを作りましたが、とても簡単に出来てよかったです。お味は1回目に漬けたキュウリはとてもしょっぱかったです。これから色々試したいです。 残念なのはフタがはずれやすい事。もっとカチッと閉まるといいなぁ。と思います。とても手軽に作る事が出来るので、いい買い物が出来てよかったです。
以前に
Posted by ki********, 2014/03/26 09:58:43
陶器で粉末ぬかにお水を入れるタイプを一度チャレンジしましたが、自分の好みの味ではなくそれ以来ほかにチャレンジもしませんでしたが、最近TVで発酵食品が良いということで、再チャレンジしようと思いました。毎日かき混ぜなくてもいいし、冷蔵庫に入れて置けるし助かります。一日おいてきゅうりを食べましたが、うすいつかりでした。これからいろんなものをつけてみたいです。楽しみです。ありがとうございます。
リピーターです すごくおいしいぬか床です
Posted by mi********, 2014/02/16 10:08:30
ぬか漬けを本格的に始めましたが、毎日かき混ぜるのがおっくうでした。 これはとても便利です。 毎日楽しくぬか漬けづくりができます。

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