Usually ships within 1-5 business days. "Tsukemonoya no Nukadoko" (Pickle Shop's Nuka Bed) that tastes delicious from the first use. Made by a genuine pickle shop, using 100% domestic ingredients with no additives, aged for over 180 days. This is the culmination of sophisticated techniques only a pickle shop can achieve. You can easily enjoy professional "nukazuke" (pickled vegetables) at home. The size of the enamel container is 25.5cm in length, 16cm in width, and 12cm in height.
[Nuka Bed That Anyone Can Easily Use] Making nukazuke at home normally requires a lot of effort. You have to do "sutezuke" (discard pickling), which involves using scrap vegetables to test the nuka bed and get it accustomed. However, "Tsukemonoya no Nukadoko" does not require sutezuke. Anyone can easily make delicious pickles from the first use. [Culmination of Pickle Shop Know-How] This nuka bed was developed by the pickle shop "Tarunomi," which has been making nukazuke for many years, through extensive research. It was finished using all their knowledge and techniques, including the precise blending ratios of seasonings, aging periods, and temperature control unique to a pickle shop. [No Additives! Natural Ingredients As They Are] The rice bran used is only from the Kinu Hikari rice grown in Wakayama Prefecture. The seasonings are salt from Ako, Hyogo Prefecture; kelp from southern Hokkaido; dried persimmon peel from the dried persimmon producing region of Wakayama Prefecture; chili peppers from Mihama, Wakayama Prefecture; peel of Kishu mandarins from Wakayama Prefecture; and kinako (roasted soybean flour) from Saga Prefecture. All ingredients are 100% domestic. These natural ingredients are used as they are, without any processing, resulting in a completely additive-free nuka bed. [Making Pickles = Making Nuka Bed] It is made by fermenting rice bran and carefully selected natural ingredients along with daikon radishes used for pickling. This is the key point. The nuka bed is born during the actual process of making pickles. Naturally, the sweetness and umami components from the daikon radish also permeate the nuka, so in a sense, the sutezuke is already completed at this stage. This is why sutezuke is not necessary and is the secret to delicious pickles from the first use. [Aged and Fermented for Over 180 Days] The pickling period is an astonishing 180 days or more! During this aging period, it is fermented by over 220 million (according to the Food Microbiology Center) plant-based lactic acid bacteria per 1kg of nuka, creating the unique umami and sourness of nukazuke. Furthermore, the seed bran (the very first nuka bed) for this nuka bed is a continuation of what has been used for 30 years since before the pickle shop was founded. [Important] Please note that if the product packaging (including content amount) is changed due to manufacturer product renewal, we will ship the new packaging.