Japanese ‘Nukazuke’ (fermented vegetables)
Japanese ‘Nukazuke’ (fermented vegetables)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, japanese ‘nukazuke’ (fermented vegetables). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Japanese ‘Nukazuke’ (fermented vegetables) is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Japanese ‘Nukazuke’ (fermented vegetables) is something which I have loved my entire life. They are fine and they look fantastic.

Japanese 'Nukazuke' (fermented vegetables) Aunty Eiko's international cuisine experience Japan Yokohama. 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.

To get started with this recipe, we have to prepare a few ingredients. You can have japanese ‘nukazuke’ (fermented vegetables) using 5 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Japanese ‘Nukazuke’ (fermented vegetables):
  1. Make ready 700 g Roasted rice bran (I bought this at supermarket. This is already salted, 20-25% salt)
  2. Prepare 700-900 ml water
  3. Prepare dried kelp, chili, dried roasted fish,
  4. Prepare dried Shiitake mushroom
  5. Take Leftover vegetables and fruit

The nukadoko bed, which resembles damp sand, is started simply with rice bran paste and salt water, while some may also contain kombu, ginger or miso. Nukazuke is a type of pickle that has been made for hundreds of years in Japan. The pickling method involves soaking the desired vegetables in a fermented rice bran mixture. The resulting pickles are not only delicious, but also rich in probiotics, which make for a happy digestive system.

Steps to make Japanese ‘Nukazuke’ (fermented vegetables):
  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.

The pickling method involves soaking the desired vegetables in a fermented rice bran mixture. The resulting pickles are not only delicious, but also rich in probiotics, which make for a happy digestive system. Preserved foodstuffs are an important part of Japanese diet. They are often eaten at the end of a meal and are said to aid in digestion. Tsukemono, which are pickles fermented in rice bran (Nukadoko), is the perfect companion to plain steamed rice.

So that is going to wrap this up for this exceptional food japanese ‘nukazuke’ (fermented vegetables) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!