Kokujo - Rice Bran for Tsukemono 800g

Rice bran for marinade

Japanese rice bran, also known as nuka, is the outer husk of the rice grain. It is traditionally used as a fermentation base for preparing Japanese fermented vegetables, known as tsukemono. This method involves fermenting vegetables such as cucumbers, eggplants, or radishes in a fermented rice bran mixture called nukadoko. This natural process allows the vegetables to develop a characteristic, slightly tangy, umami flavor, as well as a crunchy texture.

This product is roasted powdered rice bran, intended for preparing nukadoko. It can be used to create a new fermentation bed or to replenish and maintain an existing nukadoko.

How to prepare rice bran for tsukemono?

According to the manufacturer's instructions, for an 800 g bag of rice bran, you will need approximately:

• 800 ml of water
• 150 g of salt

Boil the 800 ml of water with 150 g of salt, then let the salted water cool completely.

Place the rice bran in a clean container, then gradually add the cooled salted water while mixing thoroughly. Mix well so that the moisture is evenly distributed throughout the rice bran. The mixture should be fairly soft, not too dry.

To help prevent spoilage and promote fermentation, the manufacturer specifically recommends adding special nukazuke mustard powder (ぬかみそからし), chili, or kombu.

First vegetables and fermentation

To start, the manufacturer recommends using vegetables or vegetable scraps that are high in water content, such as radish leaves or peels or cabbage cores. This first step allows fermentation to progress and the rice bran to gradually develop its flavor.

How to prepare the vegetables?

Wash the vegetables thoroughly and pat them dry to remove excess water. Then rub them with salt before placing them in the nukadoko. Completely cover the vegetables with the rice bran mixture so that they are well surrounded by the nuka.

[Origin] Tokyo – [Net weight] 800 g

Ingredients

Rice bran