Ships within 3 business days ≪New, Unopened Item≫ "Tsukemono-ya no Nukadoko" (Pickle Maker's Nuka Bed) that tastes delicious from the first use. A genuine pickle maker has finished this product using 100% domestic ingredients, with absolutely no additives, after aging for over 180 days. This is the culmination of sophisticated techniques only a pickle maker can achieve. You can easily enjoy professional-style "nukazuke" (pickled vegetables) at home.
【Nuka Bed That Anyone Can Easily Pickle With】Making nukazuke at home normally requires a lot of effort. You have to do a "sutezuke" (pre-soaking with waste vegetables) to get the nuka bed accustomed to pickling. However, "Tsukemono-ya no Nukadoko" does not require sutezuke. Anyone can easily make delicious pickles from the very first use.
【Culmination of Pickle Maker's Know-how】This nuka bed was completed by the pickle maker "Tarunomi," who has been making nukazuke for many years, after extensive research. It was finished using all their knowledge and techniques, including the seasoning blend ratio unique to a pickle maker, aging period, and temperature control.
【Additive-Free! Natural Ingredients As They Are】The rice bran used as an ingredient is only from Kinu-hikari rice grown in Wakayama Prefecture. The seasonings are salt from Ako, Hyogo Prefecture; kelp from southern Hokkaido; dried persimmon peels from the dried persimmon producing region of Wakayama Prefecture; domestic chili peppers; Kishu mandarin orange peels 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.
【Pickle Making = Nuka Bed Making】It is finished by pickling rice bran with carefully selected natural ingredients and daikon radishes used for pickling. This is the key. The nuka bed is born in the actual process of making pickles. Naturally, the sweetness and umami components from the daikon radish seep into the nuka, so to speak, the sutezuke is completed at this point. This is the reason why sutezuke is not necessary and 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 lactic acid bacteria (according to the Food Microbiology Center) per 1kg of rice bran, creating the unique umami and sourness of nukazuke. Furthermore, the seed bran (the very first nuka bed) for this nuka bed is made by continuously adding to and using nuka that has been used for 30 years since before the pickle maker's founding.
【Important】Please be aware that if the manufacturer renews the product and changes the packaging (including the content amount), we will deliver the new packaging.