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The vegetable lactic fermentation liquid preparation salt and chemical seasoning nonuse which I filled with soup of Shinshu Kiso soaked in traditional pickle すんき

すんきの pickle 330 ml bottle three set

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$ 23.10 (¥ 2,580)
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The pickle which the traditional charm of pickle "すんき pickles" of Shinshu Kiso concentrated
It is 330 ml of liquid preparation "すんきの pickle" to be able to taste easily *3 sets.


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(I have Hokkaido, Kyushu 300 yen, Okinawa 500 yen separately.)


"The すんき pickles" do not use salt and the additive in preservation food to come to the Kiso, Nagano district using red turnip greens for a long time at all,
It is a pickle of the lactic acid bacterium fermentation that is kind to a body. In late years the health benefit attracts attention very much.

Because production time is limited, "the すんき pickles" are available only at limited time,
It is the liquid preparation of the bottled pickle which can enjoy a flavor of "すんき" which worked of the unique acidity by the lactic acid bacterium fermentation throughout the year.

※Like すんき pickles, it is taste of nature which does not use salt, a chemical seasoning at all.


■Instructions■
・This product becomes the shipment except Saturdays, Sundays, and holidays.
・Other than Hirakida side cannot bundle it.
・To the foreign countries cannot send it out.

Brand name Vegetable lactic fermentation liquid preparation
Inner capacity *3 bag of 330 ml
Raw materials かぶ greens, turnip (Hirakida, Kiso, Nagano Heights product)
※Salt, chemical seasoning nonuse
The expiration date Approximately two months
Preservation method Refrigeration (10 degrees Celsius or less) required
■Instructions■
・This product becomes the shipment except Saturdays, Sundays, and holidays.
・Other than Hirakida side cannot bundle it.
・To the foreign countries cannot send it out.

Brand name Vegetable lactic fermentation liquid preparation
Inner capacity *3 bag of 330 ml
Raw materials かぶ greens, turnip (Hirakida, Kiso, Nagano Heights product)
※Salt, chemical seasoning nonuse
The expiration date Approximately two months
Preservation method Refrigeration (10 degrees Celsius or less) required

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