{"product_id":"樽の味-ぬか床-補充用-熟成ぬか床-800g-無添加-国産原料100-足しぬか用-長期発酵-説明書付き-ぬか漬け-糠床-発酵食品-漬物の素","title":"[Barrel Flavor] Rice Bran Replenishment Aged Rice Bran 800g, No Additives, 100% Domestic Ingredients, Added Rice Bran, Long Fermentation, Instructions Included, Pickled Rice Bran, Rice Bran, Fermented Foods, Pickle Base","description":"\u003cp\u003e\u003cb\u003eBrand:\u003c\/b\u003e barrel taste\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e[Anyone can easily make rice bran pickles] Making rice bran pickles at home usually takes a lot of time and effort. You have to make a trial pickle using scrap vegetables, called ``pickled vegetables,'' to get the rice bran used to the rice bran. However, ``Zukemonya no Nukadoko'' does not require pickled vegetables. Anyone can easily and deliciously pickle it the first time. [The culmination of pickle shop know-how] This rice bran bed has been perfected through repeated research by the pickle shop ``Taru no Aji'', which has been making rice bran pickles for many years. We made full use of all the knowledge and technology that a pickle shop can offer, such as the seasoning ratio, aging period, and temperature control.\u003c\/li\u003e\n\u003cli\u003e[No additives! Using natural ingredients: We only use bran from Kinuhikari rice grown in Wakayama Prefecture. The seasonings are salt from Ako in Hyogo Prefecture, kelp from southern Hokkaido, persimmon peel from Hoshigaki no Sato in Wakayama Prefecture, domestically produced chili peppers, Kishu mandarin orange peel from Wakayama Prefecture, and soybean flour from Saga Prefecture. 100% domestic raw materials. Since we use these natural materials without any processing, we can create a completely additive-free rice bran floor.\u003c\/li\u003e\n\u003cli\u003e[Make pickles = Making rice bran bed] Rice bran, carefully selected natural ingredients, and daikon radish used for pickles are pickled together. This is the mistake. The nukadoko is actually created during the process of making pickles. Naturally, the sweet and umami components of the radish have also penetrated into the rice bran, so at this point the pickling process is complete. This is the reason why you don't need to pickle pickles, and it's also the secret to making pickles delicious the first time.\u003c\/li\u003e\n\u003cli\u003e[Aging and fermentation for over 180 days] The pickling period is over 180 days! During this aging period, 1 kg of rice bran is fermented by more than 220 million plant-based lactic acid bacteria (according to the Food Microbiology Center), creating the umami and sour taste unique to rice bran pickles. What's more, the rice bran seed bran (the very first rice bran bed) has been used for 30 years, even before the pickle shop was founded, and is being used as an addition.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cb\u003ePacking size:\u003c\/b\u003e 12.3 x 8.8 x 0.8 inches\u003c\/p\u003e","brand":"樽の味","offers":[{"title":"Default Title","offer_id":48554835247261,"sku":"B0CGZNJT4V","price":1185.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/5638\/7997\/files\/61LYh4JKfcL.jpg?v=1782888275","url":"https:\/\/ec.payke.co.jp\/en\/products\/barrel-flavor-rice-bran-replenishment-aged-rice-bran-800g-no-additives-100-domestic-ingredients-added-rice-bran-long-fermentation-instructions-included-pickled-rice-bran-rice-bran-fermented-foods-pickle-base","provider":"Payke Express","version":"1.0","type":"link"}