Vol.12 Make Nukazuke at Home – A Traditional Japanese Fermented Superfood

The season for beautiful nukazuke has arrived. Join me in starting your own nukadoko at home—it's easier than you think. #有元葉子 #lifeinjapan #yokoarimoto ••••••••••••••••••••••••••••••••••••••••••••••••••••• Rainy season is approaching in Japan, and now is the perfect time to start making nukazuke. As temperatures rise, the beneficial bacteria in the nukadoko (rice bran pickling bed) become more active, producing vibrant, deeply flavorful pickles. Cucumbers, aubergines, myoga, and young ginger are just coming into season—making this the ideal time to begin your own batch of nukazuke. Rice bran (nuka) is the fine powder made from the outer layers and germ that are removed when brown rice is polished. The iri-nuka (toasted rice bran) commonly sold in Japanese supermarkets is heat-treated. For my nukadoko, I use nama-nuka—raw rice bran that hasn’t been roasted or processed. If you have your own rice mill, you can use the bran it produces at home. If not, try asking your local rice shop—they may be happy to share some nama-nuka with you. With crisp, freshly pickled vegetables and a simple salted rice ball, even the sweltering heat of summer feels a little more bearable—as if they hold the secret to getting through it. If you need more in-depth guidance, you may find my handbook Nukazuke-chō (published by Chikumashobo) useful. ISBN-10: ‎4480879064 / ISBN-13: ‎978-4480879066 This charming little book is filled with practical tips, answers to common questions, and reflections drawn from my years of hands-on experience. It also includes an insightful dialogue between myself and fermentation scholar and writer Prof. Takeo Koizumi. ••••••••••••••••••••••••••••••••••••••••••••••••••••• What You Need for Basic Nukadoko Raw rice bran (nama-nuka): 1kg Salt: 240g (preferably Japanese, slightly moist in texture) Water: as needed (prepare about 1 liter) Kombu, soybeans, dried red chili, fresh sansho berries: optional additions ••••••••••••••••••••••••••••••••••••••••••••••••••••• The organic nukadoko kits from Takko, Aomori, appear to be sold out at the moment, but for restock updates or inquiries about their delicious garlic, please visit the link below. *This video is not sponsored or part of a paid promotion. Wanosato – Takko no Iimono (Fine Goods from Takko, Aomori) https://www.aomori-ninniku.jp/