Usually ships within 1-5 business days. Delicious pickling from the first use with "Tsukemono-ya no Nukadoko". A genuine pickling shop has finished this product after aging for over 180 days using 100% domestically produced ingredients without any additives. It is the culmination of refined techniques that only a pickling shop can achieve. You can easily enjoy professional-level "nukazuke" (rice bran pickles) at home.
【Anyone can easily ferment with this Nukadoko】 Making nukazuke at home is originally very labor-intensive. You need to do "vegetable discard pickling" using scraps and trial pickling to get the nukadoko accustomed. However, with "Tsukemono-ya no Nukadoko," discard pickling is unnecessary. Anyone can easily ferment deliciously from the first time.【The culmination of pickling shop know-how】This nukadoko was developed through extensive research by the pickling shop "Taru no Aji," which has been making nukazuke for many years. It was finished using all knowledge and techniques, including the ratio of seasonings, aging period, temperature control, and more, unique to a pickling shop.【Additive-free! Using natural ingredients as they are】The rice bran raw material is only from Kinu Hikari rice produced in Wakayama Prefecture. The seasonings include salt from Akaho, Hyogo Prefecture; kelp from southern Hokkaido; persimmon peel from Wakayama's dried persimmon village; chili peppers from Mihama, Wakayama; mandarin peel from Kishu, Wakayama; and roasted soybean flour from Saga Prefecture. All are 100% domestically sourced ingredients. Since these natural materials are used as they are without any processing, a completely additive-free nukadoko is created.【Making pickles = making nukadoko】It is finished by fermenting rice bran and carefully selected natural ingredients together with daikon radish used for pickling. This is the key point. During the actual process of making pickles, the nukadoko is born. Naturally, the sweetness and umami components of the daikon also enter the rice bran, so in a sense, discard pickling is completed at this stage. This is why discard pickling is unnecessary and the secret to delicious pickles from the first time.【Fermentation for over 180 days】The pickling period is an incredible 180 days or more! During this aging period, the rice bran ferments with over 220 million plant-based lactic acid bacteria (according to the Food Microbial Center), creating the unique umami and acidity of nukazuke. Furthermore, the seed rice bran (the very first nukadoko) used in this product has been continuously used and replenished over 30 years, even before the founding of the pickling shop.【Important】Please note that if the package (including the contents) is changed due to a product renewal by the manufacturer, the new package will be delivered.