Prefecture: Kyoto
Producer: Kyo-no Maikosan Honpo
Ingredients: Rice bran, sake lees, mirin lees, salt, pepper
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 3 sheets
Maintenance: Once used, thenuka (rice bran) from the Nukazuke sheet can be reused almost indefinitely if cared for properly - it’s a living organism! To maintain the nuka, stir it daily to prevent molding, or store it in the fridge for up to two weeks when daily stirring is not possible. Be sure to use it periodically to pickle vegetables. If any liquid comes out, dab with paper towels.
Alongside nearly every Japanese home cooked meal, you will find a side of tsukemono (pickled things), with every region having its own flavors and varieties.Nukazuke (rice bran pickles) originated in the Edo Era by fermenting foods, typically crispy vegetables, in an earthen pot filled withnuka (rice bran starter).
Nuka can be difficult to find outside of Japan. These Nukazuke sheets are a unique and convenient way to pickle your own vegetables at home. Enjoy your nukazuke with a traditional Japanese breakfast of rice and miso soup, or as a snack with Japanese tea.
Suggested use: Use to pickle vegetables such as cucumbers, carrots, daikon radishes, and eggplants.
Instructions: