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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
お試し
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 (107) Translating... Translate Product Reviews

パリパリたくあん
Posted by パケ*******, 2014/07/23 11:55:14
パリパリたくあん 超熟成されてかかなりの酸っっぱさ! ハチミツに漬けて美味しくいただいてます♪:)
本当に酸っぱい。
Posted by かえ***, 2014/07/22 03:30:36
覚悟はしていましたが(笑)本当に昔のたくあんですねww でも逆にこういうお漬物は他では手に入ら無さそう。乳酸菌たっぷりで体にも良さそうですね。ご飯のお供というよりお茶飲みながら食べたい感じの味です。量が少ないとはじめは思いましたが、そう考えると妥当な量なのかも。
本当に昔ながらのたくあん
Posted by t_*****, 2014/07/21 04:57:38
親戚が毎年漬けていた、古漬けのたくあん。 物心ついたときから食べていましたが、近年は高齢で作る人もいなくなり… あの味が食べたい!と思ってもスーパーで売っているたくあんは甘いし、着色料も使っていて食べる気になりませんでした。 探してついに見つけた、このたくあん漬け。 小さい頃から食べていたあの味です。 うすーく切ってポリポリ食べると、なんとも言えない酸っぱさが口に広がります。(切ってすぐより、翌日食べた方が実家で食べていた味に近かったかも) あっという間に、一本食べ終わりました。 また購入します!
夏場のたくあんは、美味しくない!
Posted by 化石****, 2014/07/20 07:36:35
前回、購入した時は、カリカリしていて、酸っぱいけど、触感は良かった。 今回は、夏場のせいか、カリカリ感がなくて、不味かった。 5000円以上購入してしまった。 後悔している。 勿体ない事をしてしまった。
Posted by Am****, 2014/07/18 03:51:39
本当に酸っぱかったです。スーパーのたくあんのような味とは違います。思ったより小さかったです。酸味の強い味が好みの方にお勧めです。
Posted by 22*******, 2014/07/15 04:16:12
送料無料にするために購入させていただきました。まだ食べていないのでお味はわかりませんが、小さな沢庵でした。 受注番号:2858-20140705-0477357128
美味しい
Posted by セイ***, 2014/07/07 06:49:42
小さい頃食べた沢庵の味です! 現在の市販の沢庵は科学的な味で好きません。 でも、ここの沢庵は美味しくて、家族みんな大好きです! 1歳の子供もしゃぶってます(^^)
探していた味!
Posted by やべ*****, 2014/07/04 08:27:27
昔ながらの、近所のおばさんからおすそ分けされる沢庵が大好き! スーパーで買う黄色い甘い沢庵では満足できず、 ずっと探していました! こちらの沢庵は、「あ~!この匂い!この味!」と、とっても満足いく沢庵でした。 息子と夫は、黄色い甘い沢庵が好みらしく、 ほとんど私がたいらげました!
Posted by くろ*******, 2014/06/28 12:36:13
プレゼントにしたのですが好評でした。小さくて良かったです。
酸味が強い
Posted by KI*******, 2014/06/22 11:28:04
以前おまけで付いていた沢庵がしょっぱ酸っぱく好みの味だったので購入しました。・・・思っていたよりかなり商品が小さく、酸味がかなり強くてびっくり。 ちょっと思っていたのと違い、失敗しました。おまけの備長炭は炊飯の時に毎回愛用しています。

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