product shape	powder
package weight	2.74 kilograms
quantity	3
brand	barrel flavor
Number of product packages	1

[Nukadoko that anyone can easily pickle] It is originally very time-consuming to make bran pickles at home. You have to get used to the rice bran bed by using kudzu vegetables, etc., and trying to pickle them. However, there is no need for discarded pickles in the pickled rice bran floor. Anyone can easily pickle deliciously from the first time.
[The culmination of pickle shop know-how] This bran floor has been completed through research and research by the pickle shop "Taru no Aji", which has been making rice bran pickles for many years. We have made full use of all kinds of knowledge and techniques, such as the mixing ratio of seasonings, aging period, temperature control, etc. unique to a pickle shop.
【Additive-free! Natural materials as they are] We only use rice bran that can be obtained from Kinuhikari rice produced in Wakayama Prefecture. The seasonings are salt from Ako, Hyogo Prefecture, kelp from Donan, Hokkaido, persimmon peel from Hoshigaki no Sato, Wakayama Prefecture, domestic red pepper, Kishu mandarin orange peel from Wakayama Prefecture, and soybean flour from Saga Prefecture. 100% domestic raw materials. Since these natural materials are used as they are without any processing, a completely additive-free nukadoko can be made.
[Making pickles = making rice bran bed] Rice bran, carefully selected natural ingredients and daikon radish used for pickles are pickled to finish. This is Miso. Nukadoko is born in the process of making pickles. Of course, the sweet and umami ingredients in the radish are also incorporated into the rice bran, so at this point the pickling is complete. This is the reason why it doesn't need to be pickled, and it's also the secret to making it delicious from the first time.
[Aging fermentation for over 180 days] The pickling period is over 180 days! During this ripening period, more than 220 million plant-based lactic acid bacteria (according to research by the Food Microbiology Center) ferment 1 kg of rice bran, creating the umami and sourness unique to rice bran pickles. In addition, the seed bran (the very first rice bran bed) of this rice bran bed is the one that has been used for 30 years before the pickle shop was founded.

Safety Notice

Contains soybeans as part of raw materials

Raw materials/ingredients

Rice bran (produced in Wakayama) Ako salt (produced in Hyogo) Kelp (produced in Hokkaido) Persimmon peel (produced in Wakayama) Mandarin orange peel (produced in Wakayama) Red pepper (produced in Wakayama) Kinako (produced in Saga) Ginger (Kochi) production)

how to use

Open the nukadoko, put it in a container and put the vegetables in it. After a suitable amount of time, it will be pickled.

Caution (Disclaimer) > Please read

We strive to provide accurate product information, but on rare occasions manufacturers change ingredients without prior notice. Therefore, the actual product may differ from the description on the website, so please be sure to check the product label and precautions before use. In addition, the place of origin of fresh foods such as vegetables and fruits may change depending on the season and production conditions. The image is an image. Please note that the actual product and packaging may differ. Consume fresh foods such as vegetables, fruits, meat, and fish as soon as possible after purchase.

Note : The product information on this site is for your reference in selecting products and is not intended to replace the opinions of doctors, pharmacists and other qualified professionals. Before use, be sure to check the product label and precautions that you receive. This product information cannot be used for self-diagnosis to cure illness. If you have allergies or are pregnant, please consult your doctor before purchasing.

brand	barrel flavor
product size	29 x 20 x 11 cm; 2.74 kg
Production area (prefecture)	Wakayama Prefecture
Product type	powder
Maker	Taru no Aji Co., Ltd.
Country of Origin	Japan
Product weight	2.74 Kilograms

Every day you can pickle seasonal vegetables and enjoy them deliciously.

Would you like to enjoy the nukazuke life?

[Long-term fermentation over 180 days]

The marinating period is over 180 days! Long-term fermentation produces the umami and acidity unique to nukazuke.

During this fermentation period, more than 220 million plant-based lactic acid bacteria fermented per 1 kg of rice bran (according to research by the Food Microbiology Center)!

With barrel-flavored rice bran pickles, you can enjoy seasonal vegetables and enjoy the delicious bacteria and intestines!

Furthermore, the seed bran (the very first rice bran bed) of this rice bran bed is the one that has been used for 30 years before the pickle shop was founded. Therefore, the taste is different!

“Since I’m going to do it, I want to make it in earnest!”

"But I don't have time, so I'm worried if I can manage it."

"It seems difficult to change the taste or smell strange."

"I don't know how to pickle or how to manage it, is it okay?"

All such worries will be solved with the barrel-flavored nukadoko!

[because it's a long-term fermented bran floor! ]

① Elementary school children can easily do it!

② If you manage the refrigerator, you don't have to mix it every day!

③ Even for the first time, it will be a professional taste!

④ Compact container does not take up space.

⑤ There is a way to suspend even if you are away for a long time, such as traveling!

⑥ There is a dedicated bran floor instruction manual! Full phone support!

[It's surprisingly easy! ]

Put the nukadoko into the container (with the stand pack, the vegetables are directly put into the bag).

[Step 1] Add your favorite vegetables to the nukadoko ☆ You can marinate deliciously even at room temperature.

[Step2] Put the container in the refrigerator

[Step3] Finished when pickled!

[Easy and hassle-free! The reason is? ]

① OK without pickling

Nukadoko usually needs to be "dumped", but this nukadoko is deliciously pickled from the first time.

②It is OK not to stir every day

If you store it in the refrigerator, you can stir it once every 5 days! Even busy people can start.

*When storing at room temperature, stir well every day.

[Resolving the "?" of rice bran floor life & full support! ]

With detailed and easy-to-understand instructions.

Everything you need to know about nukadoko, from essential information such as how to use nukadoko, how to pickle, how to grow bran, how long to pickle vegetables, season calendar for nukazuke, how to take care of it, and advice when you're in trouble, to a tiger roll that only a nukadoko master can do. It has information.

With this one book, you can solve the "?"

[You can consult with the nukadoko supporter]

We provide support over the phone or by e-mail when you have a problem or if you have a little question.

[Culmination of pickle store know-how] This bran floor was perfected through research and research by the pickle shop "Taru no Aji", which has been making rice bran pickles for many years. We have made full use of all kinds of knowledge and techniques, such as the mixing ratio of seasonings, fermentation period, temperature control, etc. unique to a pickle shop. Exquisite umami and saltiness that can only be produced by a pickle shop, and mellowness and sourness due to fermentation. It is exactly the culmination of the know-how of a pickle shop. Therefore, anyone can easily and deliciously pickle vegetables just by putting them in the nukadoko.	Any storage location is fine! It's okay to move it from the refrigerator to room temperature halfway through.	[Discerning raw materials] We only use rice bran from Kinuhikari rice grown in Wakayama Prefecture. The seasonings are salt from Ako, Hyogo Prefecture, kelp from Donan, Hokkaido, persimmon skin from Hoshigaki no Sato, Wakayama Prefecture, red pepper from Mihama, Wakayama Prefecture, Kishu orange peel from Wakayama Prefecture, and soybean flour from Saga Prefecture. [Reason for deliciousness] It is marinated with rice bran, carefully selected natural ingredients, and daikon radish used for pickles. This is Miso. Because the nukadoko was born in the process of making pickles, you can make delicious bran pickles from the first time.