{"product_id":"kokujo-son-de-riz","title":"Kokujo - Rice Bran for Tsukemono 800g","description":"\u003ch2\u003eRice bran for marinade\u003c\/h2\u003e\n\n\u003cp\u003e\nJapanese rice bran, also known as \u003cstrong\u003enuka\u003c\/strong\u003e, is the outer husk of the rice grain. It is traditionally used as a fermentation base for preparing Japanese fermented vegetables, known as \u003cstrong\u003etsukemono\u003c\/strong\u003e. This method involves fermenting vegetables such as cucumbers, eggplants, or radishes in a fermented rice bran mixture called \u003cstrong\u003enukadoko\u003c\/strong\u003e. This natural process allows the vegetables to develop a characteristic, slightly tangy, umami flavor, as well as a crunchy texture.\n\u003c\/p\u003e\n\n\u003cp\u003e\nThis product is \u003cstrong\u003eroasted powdered rice bran\u003c\/strong\u003e, intended for preparing nukadoko. It can be used to create a new fermentation bed or to replenish and maintain an existing nukadoko.\n\u003c\/p\u003e\n\n\u003ch2\u003eHow to prepare rice bran for tsukemono?\u003c\/h2\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eAccording to the manufacturer's instructions\u003c\/strong\u003e, for an \u003cstrong\u003e800 g bag of rice bran\u003c\/strong\u003e, you will need approximately:\n\u003c\/p\u003e\n\n\u003cul\u003e\n\n  \u003cli\u003e\u003cstrong\u003e800 ml of water\u003c\/strong\u003e\u003c\/li\u003e\n\n  \u003cli\u003e\u003cstrong\u003e150 g of salt\u003c\/strong\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\nBoil the \u003cstrong\u003e800 ml of water with 150 g of salt\u003c\/strong\u003e, then let the salted water cool completely.\n\u003c\/p\u003e\n\n\u003cp\u003e\nPlace 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 \u003cstrong\u003efairly soft\u003c\/strong\u003e, not too dry.\n\u003c\/p\u003e\n\n\u003cp\u003e\nTo help prevent spoilage and promote fermentation, the manufacturer specifically recommends adding \u003cstrong\u003especial nukazuke mustard powder (ぬかみそからし)\u003c\/strong\u003e, chili, or kombu.\n\u003c\/p\u003e\n\n\u003ch2\u003eFirst vegetables and fermentation\u003c\/h2\u003e\n\n\u003cp\u003e\nTo start, the manufacturer recommends using vegetables or vegetable scraps that are high in water content, such as \u003cstrong\u003eradish leaves or peels\u003c\/strong\u003e or \u003cstrong\u003ecabbage cores\u003c\/strong\u003e. This first step allows fermentation to progress and the rice bran to gradually develop its flavor.\n\u003c\/p\u003e\n\n\u003ch2\u003eHow to prepare the vegetables?\u003c\/h2\u003e\n\n\u003cp\u003e\nWash the vegetables thoroughly and pat them dry to remove excess water. Then rub them with \u003cstrong\u003esalt\u003c\/strong\u003e before placing them in the nukadoko. Completely cover the vegetables with the rice bran mixture so that they are well surrounded by the nuka.\n\u003c\/p\u003e\n\n\u003cp\u003e\n\u003cstrong\u003e[Origin] Tokyo – [Net weight] 800 g\u003c\/strong\u003e\n\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cp class=\"allergenes\"\u003e\nRice bran\n\u003c\/p\u003e\n","brand":"KOKUJO","offers":[{"title":"Default Title","offer_id":38466429321385,"sku":"BJ500","price":5.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0509\/6728\/1833\/products\/1194.jpg?v=1611057050","url":"https:\/\/porcosmetics.com\/en\/products\/kokujo-son-de-riz","provider":"KIOKO","version":"1.0","type":"link"}