Japanese ‘Nukazuke’ (fermented vegetables)
Nukazuke is so popular in Japan. We can buy readymade Nukazuke paste at the supermarket, but we can make this paste easily with rice bran and salt. Making good Nukazuke paste is the proof of good mother, they say. Mixing every day by mother’s hand will be homemade taste. #fermentation
Japanese ‘Nukazuke’ (fermented vegetables)
Nukazuke is so popular in Japan. We can buy readymade Nukazuke paste at the supermarket, but we can make this paste easily with rice bran and salt. Making good Nukazuke paste is the proof of good mother, they say. Mixing every day by mother’s hand will be homemade taste. #fermentation
Open in Cookpad AppSteps
- 1
This is the roasted salted rice bran I bought at the supermarket.
- 2
Pour water several times and mix with hand until the rice bran mixture softened like Miso. Put some dried kelp, mushroom, fish and chili.
- 3
Put some leftover vegetables and cover.
- 4
The next day, take out the vegetables and mix with hand. Put some leftover vegetables again.
- 5
The next day take vegetables out, and if the water comes up on surface please soak it up with sponge or cotton cloth. The rice bran mixture (Nukadoko) is ready. Keep mixing every day by hand and I keep this in refrigerator. Let’s make fermented cucumber.
- 6
After overnight take cucumber out. Add salt and new kelp and shiitake. Mix with hand well.
- 7
Make daily fermented vegetables. Enjoy🇯🇵
- 8
Dried persimmon skin and dried Japanese Yuzu lemon. I put theses in Nukazuke, this is my grand mother way of making tasty Nukazuke.
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