-
Nukazuke (糠漬け) is a type of
traditional ****anese
preserved food, made by
fermenting vegetables in rice bran (nuka),
developed in the 17th century. Almost...
-
smoked rather than sun-dried
before pickling.
Sliced takuan Food
portal Nukazuke – ****anese
pickle made by
fermenting vegetables in rice bran
Pickled radish –...
- may be
prepared in the
nukazuke fashion —
fermented in a
mixture of
roasted rice bran, salt, konbu, and
other ingredients.
Nukazuke pickled carrots are usually...
-
increase their intake of
dietary fiber. Bran may also be used for
pickling (
nukazuke) as in the
tsukemono of ****an. Rice bran in
particular finds many uses...
- Anko fish
Kusaya –
Dried and
pickled fish of Izu
islands Fugu no
Ranso no
Nukazuke –
detoxed blowfish ovary in rice-bran Hebo Ika no
Maruboshi Inago no Tsukudani...
- soy
sauce Kasuzuke 粕漬け sake kasu (sake lees)
Kojizuke 麹漬け mold-cultured rice
Nukazuke 糠漬け rice bran Kara****uke からし漬け hot
mustard Satozuke 砂糖漬け sugar...
- rice bran oil. It may also be used for
making a kind of
pickle called nukazuke (ぬかづけ), as an
organic fertilizer, and in
livestock feed. Most supermarkets...
- Shabu-shabu
Shiokara Sukiyaki Tamagoyaki Tokoroten Tonkatsu Tororo Tsukemono Nukazuke Takuan Tsukudani Tsukune Yakiniku Yakitori Soup (Shirumono)
Butajiru Kenchin-jiru...
-
fermented pork dish Nozawana – ****anese leaf vegetable,
often pickled Nukazuke – ****anese
pickle made by
fermenting vegetables in rice bran
Onions Oorgai –...
- the
presence of lactobacillales.
Fermented pickles include sauer****,
nukazuke, kimchi, and surströmming. The
earliest cultures have used
sugar as a preservative...
