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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 (149) Translating... Translate Product Reviews

癖になる美味しさ
Posted by Be*******, 2014/10/26 06:00:08
とても美味しい沢庵です。ちょっと酸っぱくコリコリした深い味を思い出すと、いつでも食べたくなります。毎食、2,2切れ食べています。癖になる美味しさだと思います。
数十年前の懐かしの味
Posted by 田宮***, 2014/10/24 00:53:18
探し求めていた味に巡り会えた感じです 最近のスーパーには甘いも即席漬けのものしかなく 不満でしたが 良い品に会えました 量もちょうど良く使いやすいです。
Posted by ひな******, 2014/10/22 00:29:19
おいしいたくあんでした。でもちいさくてびっくり。ちゃんとグラムを確認しなかった自分の責任ですが、はじめあけたとき、レビュープレゼントかと思ったほど小さかったです。
うーん
Posted by 00****, 2014/10/16 11:26:05
主人が病気になったことから食の見直しを考え発酵食品の言葉に惹かれて購入しました。 多分、無添加だからこそのお味だと思うのですが、食べなれていないことから、とても酸味が強く酸っぱく感じてしまいます。 本物の味を知らないだけかしら?
285896-20141014-0103357230
Posted by おこ*****, 2014/10/16 10:23:14
美味しいたくあんをこちらでいつも購入出来嬉しいです。 酸っぱいが美味い!田舎たくあんですね。
昔ながらの沢庵
Posted by ab****, 2014/10/16 04:52:50
東日本大震災より、干し大根が入手できないので、購入しました。味はまあまあですが高いです。
くせになりそう
Posted by ブー****, 2014/10/13 19:14:43
とても酸っぱいけど、懐かしい味です。主人も気に入っている。
沢庵
Posted by ゴン*****, 2014/10/13 08:58:53
昔、母が作ってくれた懐かしい味で美味しく食べました息子も気に入りました又購入したいです
Posted by ta****, 2014/10/12 14:30:41
甘くないほどよい酸味でした。おいしかったです。
本日食べてみました
Posted by he******, 2014/10/10 04:38:21
かなり酸っぱくて好き 嫌いがはっきりするたくあんだと思います。 夫は食べれなくて、とても残念でした。

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