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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
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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 (64) Translating... Translate Product Reviews

味について
Posted by me*****, 2014/04/19 05:04:58
酸っぱくて、らっきょうみたいな味がしました。ネットで買うと送料がかかるので、全国のスーパーで売ってほしいです。
おばあちゃんの漬けたたくあんのよう。
Posted by 購入*******, 2014/04/17 08:40:16
説明にあったように酸味のある味です。お茶漬けにぴったりでおいしかったです。
美味しかったです
Posted by ベル******, 2014/04/15 05:50:20
沢庵が大好きでよく食べますが、この商品は本当に美味しかったです。
Posted by あん******, 2014/04/12 03:51:01
昔ながらと書いてあったので、私が想像していた味と違くて、とても酸っぱく、子供も食べなかったでした。残念ですが今後この商品は購入しないです。
285896-20140323-0818886335
Posted by おこ*****, 2014/03/26 05:56:41
いつもこちらのたくわんは他ショップで購入していましたが今回は本家で購入~ 酸っぱい味が大好きなので瞬く間に終わってしまいそう。 古漬けは美味しいです!
昔懐かしの沢庵を探して
Posted by 福7***, 2014/03/19 12:53:36
注文してからの早い対応をありがとうございます。 昔、食べた懐かしい酸味のある沢庵で、しっくりとあじわっております。 ついつい手が出る美味しい沢庵です。注文して良かったです。ありがとうございました。
すっぱい
Posted by th******, 2014/03/18 12:20:35
うめぼしみたいなすっぱいたくあんでした。
安全な食品
Posted by ka*********, 2014/03/18 02:18:57
酸味はいいのですが、道産子の私でもかなり塩辛く、食が進みませんでした。地域性なのか昔に祖母が漬けてくれた味とも全然違い期待外れでした。ぬかの甘味がしないのが不思議でした。
私には合わない味でした
Posted by ch*********, 2014/03/14 01:49:46
亡くなった母の漬けたたくあんの味にちかいことを期待して購入しましたが合わない味でした。 ひょっとしたらスーパーで購入している味に慣らされてしまったのかもしれませんね。無添加で美味しいたくあんが食べたい!
Posted by みゆ******, 2014/03/08 14:49:46
商品はすぐに届きましたが、レビューのオマケが入っていませんでしたが、こちらのショップから連絡がありオマケの備長炭を送って頂きました。誠意ある対応ありがとうございます。商品はとても美味しかったです。

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