Ships within 3 business days ≪Brand new unopened item≫ Deliciously pickled from the first use with "Tsukemono-ya no Nukadoko" A genuine pickling shop has finished this with 100% domestically sourced ingredients and no additives, aged for over 180 days. This is the culmination of refined techniques that only a pickling shop can achieve. You can easily enjoy professional-level "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 use.
【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 unique to a pickling shop, aging period, temperature control, and more.
【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 dried persimmon village in Wakayama, chili peppers from Mihama, Wakayama, mandarin orange peel from Kishu, Wakayama, and kinako (roasted soybean flour) from Saga Prefecture. All are 100% domestically sourced ingredients. Since these natural materials 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 process of making pickles, the nukadoko is born. Naturally, the sweetness and umami components of the daikon also enter the nukadoko, 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 use.
【Aging fermentation 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 1kg of rice bran (according to the Food Microbial Center), creating the umami and acidity unique to nukazuke. Furthermore, the initial seed rice bran (the first nukadoko) used for this nukadoko has been continuously used and added to for over 30 years, even before the founding of the pickling shop. 【Important】Please note that if the package (including contents) is changed due to a product renewal by the manufacturer, the new package will be delivered.