Usually ships within 1-5 business days. Delicious pickling from the first use with "Tsukemono-ya no Nukadoko". A genuine pickling shop has finished it after aging for over 180 days using 100% domestically produced ingredients without any additives. This is the culmination of refined techniques that only a pickling shop can achieve. You can easily enjoy professional "nukazuke" at home.
【Easy-to-Use Nukadoko for Anyone】Making nukazuke at home is originally very labor-intensive. You need to do "discard pickling" using scraps of vegetables to train the nukadoko. However, with "Tsukemono-ya no Nukadoko," discard pickling is not necessary. Anyone can easily pickle deliciously from the first time.
【The Culmination of Pickling Shop Know-How】This nukadoko was developed through repeated 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; domestically produced chili peppers; mandarin peel from Kishu, Wakayama; and kinako (roasted soybean flour) from Saga Prefecture. All are 100% domestically sourced. Since these natural ingredients are used as they are, without any processing, the nukadoko is completely additive-free.
【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 pickling process, the nukadoko is created. 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 is also the secret to delicious pickles from the first time.
【Aging and Fermentation for Over 180 Days】The pickling period is over 180 days! During this aging period, fermentation occurs with over 220 million plant-based lactic acid bacteria per 1 kg of rice bran (according to the Food Microbial Center), creating the umami and acidity characteristic of nukazuke. Furthermore, the seed rice bran (the initial rice bran) used for this nukadoko has been accumulated and used over 30 years, even before the founding of the pickling shop.
【Important】Please note that if the package (including the content volume) is changed due to product renewal by the manufacturer, the new package will be delivered.