Be delicious 100% refund! Celebrities also warrant! Tsukemonowith pickle shop made from who enjoyed easy pickled in Pro.
The salted rice-bran paste which I let you mature more than 180 days without using an additive at all, and a pickle shop of the Honma thing made with 100% domestic raw materials.
There are the collected studies of the refined technique to be made a pickle shop here.
I can easily enjoy professional soaked in "rice bran" at home.
If can write a review (impression of the product); of the present or get [seasoning for exclusive use of the salted rice-bran paste] [container for exclusive use of the salted rice-bran paste].
I have with salted rice-bran paste and refund the product price if the pickle which I soaked is not delicious by any chance. I transfer the repayment method from this place if you can guide a designated account. In addition, a collect on delivery fee and the transfer fee at the time of the purchase are not included. Approve it.※The visitor that repayment processing was carried out refrains from the second purchase. Oh, approve it without scolding you.
※In attention, Hokkaido, +900 yen, Okinawa cost the additional postage of +700 yen.
Recommended product of the 漬 けもん shop
||Bare + manual of the maturational rice bran 3kg+ aging rice bran 1kg+ taste
|The expiration date
||If I stir it after ※ opening a letter for 12 months and care for it, it is available all the time
||I avoid high temperature and humidity, and, please keep it
||Please use it for the making of rice bran pickles. When bare は taste of the taste faded, please use it
|Raw materials of the salted rice-bran paste
||Rice bran (Wakayama product), salt (Hyogo product) of Ako, kombu (Hokkaido product) from Southern Hokkaido, peel of a persimmon (Wakayama product), peel of the Kishu mandarin orange (Wakayama product), red pepper (Wakayama product), きな powder (Saga product), ginger (Wakayama product)
|Bare の raw materials of the taste
||Rice bran (Wakayama product), Japanese radish (Wakayama product), salt (Hyogo product) of Ako, kombu (Hokkaido product) from Southern Hokkaido, peel of the Kishu mandarin orange (Wakayama product), red pepper (Wakayama product), きな powder (Saga product)
||Taste of the barrel Ltd.
Salted rice-bran paste, common question of the 漬 けもん shop
(Q1) Do I not need to stir it every day?
(A1) It is all right if I keep it with a refrigerator even if I do not stir it every day. If I stir it well once from the bottom on 5th and take fresh air and give it, I can keep a good state. But, please stir it well every day from the bottom when you keep it in normal temperature (the time when temperature in particular is warm). This is because an anaerobic lactic acid bacterium, the fermentation of the yeast fungus advance too much.
(Q2) Is the salted rice-bran paste really economical?
(A2) Yes. Economical. When it is a common pickle, generally the 100g150 yen is market price. The 100g300 yen assumes that it becomes the additive-free pickle. When I make a pickle with this salted rice-bran paste in comparison with it, it depends on vegetables, but can make an additive-free pickle with cost less than the average 100g50 yen. It is a reason that the salted rice-bran paste which has been got close to as one of the trousseaus from old days is most suitable as art of family budget saving.
(Q3) How much is the size of the container?
(A3) It is approximately 24cm in length, approximately 17cm in width, approximately 9cm in height. It is the just right size that is easy to be settled if it is a general refrigerator. It depends on the individual difference of vegetables, but, as for 5-6 of them, a cucumber enters at a time.
(Q4) When salted rice-bran paste becomes slow?
(A4) The water of vegetables soaks into salted rice-bran paste when I continue making rice bran pickles, and the whole salted rice-bran paste becomes watery. In such a case I absorb water with kitchen paper and a sponge, or I wrap up salted rice-bran paste with a dishcloth, and, please squeeze water.
(Q5) An alcohol smell makes it from salted rice-bran paste.
(A5) Because an anaerobic lactic acid bacterium or yeast fungus are active, I give off a strong smell because a lot of alcohol is produced. I add salt approximately three cups of teaspoons and I stir it well from the bottom and I smelling it disappears if I keep it with a refrigerator after having taken fresh air and comes back to the original salted rice-bran paste. When you do not come back at once, I stir it again, and, please take in air.
(Q6) Is it delicious when I soak what kind of vegetables and food?
(A6) It is delicious not to mention a basic thing including a cucumber and the eggplant. In addition, it becomes delicious when a surprising thing makes rice bran pickles. For example, a dried shiitake and burdock (I outrun you and need lye), a pumpkin and paprika, a tomato, a zucchini, the skin of the watermelon are delicious, too.
(Q7) I like the pickle, but am worried about salt.
(A7) A mineral ingredient called potassium is included a lot in the rice bran pickles 2-3 times than a common pickle. This is because potassium in the rice bran shifts to rice bran pickles. Because they exhaust internal extra salt, as for potassium, the rice bran pickles are recommended in the one where salt is minded.
Salted rice-bran paste, rare question of the 漬 けもん shop
(Q1) Do we do not have to worry about the radioactivity?
(A1) We do not have to worry. It is rice bran removed from キヌヒカリ from Wakayama. In addition, I perform an examination for スクリーミング in a public inspection organization, and the radioactive material is the non-detection.
(Q2) I heard that rice bran is good for a body, but is it true?
(A2) There is the individual difference, but is true. At first vitamins called the inositol are included in rice bran. This inositol is called "the antifatty liver vitamins" and can expect work to prevent I make a flow of the fat better, and fat from collecting in a body.
Furthermore, a lot of strong ingredients of the antioxidant action called Y-oryzanol are included. This suppresses the absorption of the bad cholesterol with a polyphenolic kind and can expect blood circulation promotion, an effect of the ultraviolet rays prevention.
Then it is gabardine (GABA). This is included a lot in rice bran with kind of the amino acid. I can expect an effect fixing action and a relaxation effect, the condition of the liver to control a rise in blood pressure.
(Q3) Does the salted rice-bran paste ferment in a lactic acid bacterium?
(A3) Yes, it is the street. It is completed as salted rice-bran paste by fermenting by a vegetable lactic acid bacterium. The lactic acid bacterium has various kinds and, including lactobacillus plan turrum bacteria, consists by many lactic acid bacteria such as enterococcus feh chalice bacteria and ペディオコッカス ペントサセウス bacteria, this Lew stock fig marigold terrorism Ide bacteria.
(Q4) If a vegetable lactic acid bacterium is good for a body, is it true?
(A4) There is the individual difference, but this is true, too. A lot of scientific inspection is performed, and it is an immunity activation effect and is a constipation improvement effect, and it is said that there is it until a hay fever reduction effect and the reduction effect of the atopy symptom now.
(Q5) Skin is smooth slipperily when I stir salted rice-bran paste?
(A5) This is oil of the rice bran. Oil is included in salted rice-bran paste. I do not think that oil enters and am very dry oil. The humidity retention effect is high, and it is often the person not to need a hand cream when I mix salted rice-bran paste. But the weak person, please be careful about salt because the salt is included to salted rice-bran paste.
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