Rice Bran Smart No Domestic Raw Enamel Handle Included [Barrel Taste] Kit, Additives, Materials, Long-Term Aging, Fermentation, Container,

[Nukadoko that anyone can easily pickle] Making rice bran pickles at home is actually very time-consuming. You have to make a trial pickle using scrap vegetables, called ``pickled vegetables,'' to get the rice bran used to the rice bran. However, ``Zukemonya no Nukadoko'' does not require pickled vegetables. Anyone can easily and deliciously pickle it the first time. [The culmination of pickle shop know-how] This rice bran bed has been perfected through repeated research by the pickle shop ``Taru no Aji'', which has been making rice bran pickles for many years. We made full use of all the knowledge and technology that a pickle shop can offer, such as the seasoning ratio, aging period, and temperature control. [No additives! Using natural ingredients] We only use bran from Kinuhikari rice grown in Wakayama Prefecture. The seasonings are salt from Ako in Hyogo Prefecture, kelp from southern Hokkaido, persimmon peel from Hoshigaki no Sato in Wakayama Prefecture, chili peppers from Mihama in Wakayama Prefecture, Kishu mandarin orange peel from Wakayama Prefecture, and soybean flour from Saga Prefecture. 100% domestic raw materials. Since we use these natural materials without any processing, we can create a completely additive-free rice bran floor. [Make pickles = Making rice bran bed] Rice bran, carefully selected natural ingredients, and daikon radish used for pickles are pickled together. This is the mistake. The nukadoko is actually created during the process of making pickles. Naturally, the sweet and umami components of the radish have also penetrated into the rice bran, so at this point the pickling process is complete. This is the reason why you don't need to pickle pickles, and it's also the secret to making pickles delicious the first time. [Aging and fermentation for over 180 days] The pickling period is over 180 days! During this aging period, 1 kg of rice bran is fermented by more than 220 million plant-based lactic acid bacteria (according to the Food Microbiology Center), creating the umami and sour taste unique to rice bran pickles. What's more, the rice bran seed bran (the very first rice bran bed) has been used for 30 years, even before the pickle shop was founded, and is being used as an addition. ``Zukemonya's Nukadoko'' that will make your pickles delicious from the first time.Honmamon Picklesya has matured the pickles for over 180 days using 100% domestic ingredients and no additives. This is the culmination of sophisticated techniques that only a pickle shop can offer. You can easily enjoy professional ``Nukazuke'' at home.