Celebrities also warrant! Takuan made old fashioned-free pickle shop! It is the taste of good old Showa.

Traditional Takuan

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たくあん たくあん2位 たくあん

Completely additive-free! Old fashioned lactic acid fermentation of pickled radish
Now not really rare " is fermented pickles.
Takuan of ordinary, there is very little sweetness. Sour taste. Those who like sweet pickled please do not purchase.

購入 すごい!

[1, Now that common sense free of]
Crunchy パリッコリッ this pickled radish,
And the condensed sweetness of the radish and umami taste
Called "Sun dried' natural drying method
Born. It became all wrinkled, radish
In the ferment and carefully aged and marinated in a barrel
After 180 days and aging sour and delicious pickled
It is been finished.
This is now not really unusual and valuable portion of
It is the pickled radish pickles.


[2-All natural domestic raw materials are used:
Main ingredient is dried radish stocked in the Tano-Cho, Miyazaki Prefecture.
The raw soaked rice bran from Wakayama Prefecture and rice kinuhikari?
They use only the bran can be taken. And Hyogo's seasoning
County Road South from kelp Ako salt, Hokkaido, Wakayama Prefecture, dried
Kaki-persimmon peels, Wakayama Prefecture Mihama pepper.
It is 100% domestic raw materials. Those natural materials of any
Because the use of machined completely additive-free
Pickled radish.


[3・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 4 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 the deliciousness of pickled to everyone in the country.
Healthy pickles does not contain additives such as preservatives,
Nationwide customers for eating. There is the desire
This pickled radish was born.

たくあんの購入はこちら 原材料 天日干し お客様の声

Click here for other, daikon pickles lactic acid fermentation 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 Kishu binchotan charcoal to enjoy writing reviews after using the product.
* Shopping basket on ' wrote a review presents GET ' of writing a review please choose ^ ^
Really pickled radish pickle shop she's 100% without any additives in the domestic raw materials, be aged for 180 days or more.
Culmination of the sophisticated technology of old-fashioned pickles shop here.

Contents Lactic acid fermentation of pickled radish (130 g)
Shelf life expiration date 4 Months * after opening early to breakfast.
How to save Please store in a high temperature and high humidity
Raw materials Salt dried daikon (from Miyazaki Prefecture), Bran (from Wakayama Prefecture ), AKO (made in Hyogo Prefecture), Road South of kelp from the Hokkaido, persimmon peels (from Wakayama Prefecture), pepper (made in Wakayama Prefecture)
Pickle's shop featured products
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沢庵

メール便ぬか床
高菜

みつ梅
しそ梅

Lactic acid fermentation Takuan-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 the delicious pickled vegetables (すっぱいですが). 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. This is because sugar stimulates lactic acid bacteria fermentation, daikon radish in it fermented into acid.

( Q4 ) does not use the colouring light yellow Takuan is why?
(A4) is from it is related to protein sugars in the white radish. It is commonly occur is called the Maillard reaction, to ferment vegetables ripening color changes.

( Q5 ) becomes salt like the pickles.
(A5) 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.




Daikon pickles lactic acid fermentation-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) or is disinfected with sodium hypochlorite?
(A2) does not. Is this pickled pickles, not fresh. ( acidity ) pH 3 ~ 4 degree so even without disinfectant against bad bacteria and germs have strong antibacterial properties.

( Q3 ) rice bran to the body better and I've heard really do?
(A3) 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.

( Q4 ) radish pickles are fermented with lactic acid bacteria do?
(A4) Yes, it is. By fermented by lactic acid bacteria plant completed as old-fashioned pickled radish. 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 (117) Translating... Translate Product Reviews

文句なし。
Posted by ゆき****, 2014/08/21 11:13:04
今朝届いて、夜のごはんと一緒に食べました。 今まで、あまりぬか漬けとか食べてなかったけど この沢庵とご飯があったら、もうなんもいらない。 日本人としての血が求めてる味だ! て思いました。でも確かに、添加物まみれの 漬物に慣れている人には不向きだと思います。
Posted by トー******, 2014/08/18 13:02:39
昔、祖母が漬けていた たくあんを思い出す味で、とても美味しくいただきました。 また、購入したいです。
酸っぱさはもう一越え欲しいところ
Posted by ho******, 2014/08/15 08:02:09
酸っぱさはもうちょっと欲しいところですが、求めていたものに近いです。 ですが、たくあん独特のあの ぱりぽり感が全くありませんでした・・・。 残念です。。。
追加で購入
Posted by ひと*****, 2014/08/14 02:13:18
とても美味しかったので、追加で購入しました。 甘くなく、自然の味がとても体に良さそうです。
健康のため
Posted by ひと*****, 2014/08/10 23:25:55
食養療法を始めて、購入。スーパーなどで売っているものと違い、歯ごたえがあり美味しかったです。
Posted by リー***, 2014/08/09 01:52:25
初めて本物のたくたんを食べました。 少し酸味があり、味も深くて美味しかったです。 いかにスーパーで売られている物が添加物まみれか実感できました。 本物には乳酸菌と酵素が含まれているので、またリピします。 味も美味しくてオススメです。
Posted by ok***, 2014/08/03 01:33:25
シャキシャキしていて、酸っぱいところが好き。
この味、この歯ごたえ
Posted by 真夏****, 2014/07/30 08:36:27
この味、この歯ごたえです スーパー等では買い求めれないでしょうね 美味しくいただきました 酸っぱさが苦手な方には難しいかも知れませんね
本当に
Posted by t.***, 2014/07/30 02:22:58
酸っぱ~い そして美味しい「たくあん」でした。 スーパーなどに並んでいる漬物とは名ばかりの物とは全然違うモノです。
小さかったです
Posted by na**********, 2014/07/25 21:34:13
想像していたよりサイズが小さかったです。味は美味しかったですが、家族が多いので、もう少しサイズが大きかったら嬉しかったです。

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