It is a material that can easily be pickled at home at home.
Conventional pickles using pickle beds and bran beds are troublesome
Timing to pickle is also difficult, so many things can not fully exploit the taste of vegetables.
If this is a pickled vegetable, fill vegetables with 358
Just by sleeping overnight in Tupper or bag,
Delicious home-made pickles can be made.
JAS certified organic brown rice and rosemary, homemade non-added koji alone
The safe and safe of 35 mm Hakushin.
Every day, you can enjoy pickles that are delicious and good for the body easily.
What is Sankaku-pickles?
Sanko Hachi is pickled overnight from Koji that is transmitted to the northeast for a long time.
Because salt, koji and brown rice are mixed at a ratio of 3: 5: 8
It is called Sankaku pickle. (It is also called koji pickled in south northeast.)
The natural taste and aroma of koji are attractive, and in the summer cucumbers and eggs,
In winter you can enjoy delicious pickles, such as turnips, radishes all year long.
If you immerse fish and meat etc, you will raise the taste of the material very well. Because I do not use bran, so there is no smell like habit like brany floor
I do not have the trouble of stirring every day.
You can enjoy pickled plants without additives easily at home. On the surface of the vegetables thoroughly painted 358 pickles,
You can easily prepare delicious pickles simply by laying it down overnight.
In addition, if you put on freshly made pickles before baking fish and meat
The umami stands a lot.
As for this element of 358 rice pickles, a faint sweetness born from homemade koji
The high nutritional value using unpolished rice is attractive.
Regardless of the season, delicious pickles can be enjoyed.
How to use Sanko Hakushi
Directly on the surface of vegetables and meat (or wrapped with gauze etc.)
Please paint thirty-eighth evenly and let it sleep overnight.
In addition to seasonal vegetables, it is possible to soak beef and pork, salmon and salmon.
You can enjoy various delicious koji pickles throughout the four seasons.
It depends on the pickled floor and the amount of material,
Approximately four to five times can be used as a guide.
Message from Mr. Masao Hoshino Miso Star Miso Producer
"Miso star six" as a shop dealing with traditional Japanese food
In 1975 I opened a shop in Nagaoka city dog store in Niigata prefecture. We mainly manufacture and retail products using soybeans and rice,
With the theme of "old-fashioned taste like old food in the countryside"
I have kept in mind the creation of a safe food. Regarding foods to be manufactured,
To cherish the natural taste,
Without using agricultural chemicals / additives,
We are handmade with 100% domestic raw materials. I made with commitment salt and brown rice and homemade authentic koji
Please enjoy delicious cuisine with 35 inch pickles.
Miso star Masao Hoshino
Raw material of Sangyang
· Brown rice: Using JAS certified organic rice
· Koji (homed): Homemade rice koji
· Salt: Tempered salt of Ako Preservation method: storage at normal temperature
Shelf life: 1 year