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Tsukemoto

Dried Nukadoko(salted rice bran)

Dried Nukadoko(salted rice bran)

¥1,700 JPY
¥1,700 JPY
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Nuka-zuke is one of the most traditional pickles in Japan. We can pickle not only vegetables, but also fish, meat and other foods in salted rice bran called "nukadoko."

Made from fermenting vegetables in rice bran, this recipe results in pickles that vary in taste from pungent to sweet to sour. The process of pickling in "nukadoko" allows pickles to remain relatively crisp. Try these delicious pickles for a taste of authentic and traditional Japanese cooking.

You can make without mistake. No chemical seasonings or preservatives are used. Oishii-Nukadoko contains lemon vinegar. You can start pickling vegetables immediately by adding water.

How to try

Ingredients

Oishii-Nukadoko Dried Nukadoko 500g

cooled boiled water 400ml

Directions

Step 1; Add 1 bag of this product and cooled boiled water 400ml to your favorite container and screw well.

Step 2; Wash Clean the pickled vegetables

Step 3; Sink the vegetables completely hidden

Step 4; Press the surface and remove air. Store in the refrigerator1-2days.

That's It !　


Producer ; Tsukemoto

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Customer Reviews

Based on 5 reviews
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C
Corinne Labregère

Dried Nukadoko(salted rice bran)

T
Tanya

Excellent service. Quick international delivery.

C
Customer

Love it!!! Highly recommended!

K
Karen T
Very tasty and convenient.

This is my second review of this nukadoko – the first time I used and reviewed it, I'd pickled apple and tofu, because I had another nukadoko going at the time where I pickled vegetables. I've now started pickling cucumbers, daikon, and carrots in the dried bran and the results are so much tastier than my old nukadoko that I've switched to this one completely. The convenience of being able to store the bags for topping up is a bonus.

K
Karen T
Delicious and convenient

I've been keeping two different nukadoko in the fridge, each with its own distinctive flavour, but I wanted to have a ready-made mix on standby because one of them was becomng rather bland and I didn't seem able to get its flavour right again. This dry rice bran mix seemed worth trying. When I first mixed it with water, I wasn't sure that I was going to like it because the aroma seemed a little too "toasted" for me, but I'm delighted with the results. I pickle mostly carrots and cucumber, but this time I tried apple and tofu. (Four days' pickling – I like a strong flavour.) Both were delicious. The nuka has become tangy and fruity, a nice contrast to the more savoury one I use for vegetables. I'll definitely keep a bag or two of this bran on hand – it has a good shelf life, and I might even try using it to top up the other nukadoko that's getting a bit tired.