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NUKADOKO-SEASONED RICE BRAN PASTE FOR PICKLES Other condiments
  • NUKADOKO-SEASONED RICE BRAN PASTE FOR PICKLES Other condiments
  • NUKADOKO-SEASONED RICE BRAN PASTE FOR PICKLES Other condiments

NUKADOKO-SEASONED RICE BRAN PASTE FOR PICKLES

Reference : NISTNA3

€9.00
Tax included

Nukadoko, a seasoned rice bran paste, is used to make tsukemono, fermented vegetables that are the ideal accompaniment to steamed rice or potatoes.

The nukadoko gives the vegetables their refreshingly tangy flavour and aroma from fermentation (lactic acid and yeast grow in balance). Tsukemono are pickled products. Nuka means "rice bran" in Japanese. The ingredients fermented in this 'nuka' are called 'nukazuke'.

The nukadoko (nuka paste) we offer is ready to use. It allows you to develop umami, flavour and aromas. The ideal container in which to place your nukadoko during fermentation is ceramic or wooden, to resist acid and salt. Translated with DeepL.com (free version)

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Your nukadoko must be stirred by hand every day so that the lactic bacteria and yeasts develop in the right balance. This ensures good fermentation.

Most vegetables, fish and meat can be fermented. However, the most common products are those grown in the garden: aubergines, cabbage, carrots, radishes, turnips, cucumbers, etc.

A word of advice: rub your produce lightly with salt before fermentation to preserve its natural colours and eliminate any astringency.

Put a layer of nukadoko in the bottom of the container, then a layer of produce to be fermented, then cover with a layer of nukadoko. Leave to ferment in a dry, airy, temperate place. The carrots will be left to marinate for 1 to 2 days (if they are too big, cut them into sticks. Do not peel them, wash the skin well. If the centre is green, remove it. For radishes, wash and dry the leaves, then leave to ferment for 24 hours.

Remove the ends of the cucumbers. Then rub them with salt and leave to stand for 30 minutes. Then ferment in the nukadoko for 7 to 8 hours. Aubergines will ferment for 2 to 3 days, taking care to remove the stalk. Translated with DeepL.com (free version)

NISTNA3
Origin
Wakayama, Japan
Weight
1 kg net
Packaging
Bag
Ingredients
rice bran, salt, kombu, cayenne pepper, persimmon peel, mandarin peel, kinako roasted soy powder, ginger
Storage
keep dry at room temperature
Allergenic(s)
soya
Nutritional values
Nutritional values (per 100g): energy 179 kcal (752 kJ); fat 6.5g, of which saturated fatty acids 0.96g; carbohydrates 24.4g, of which sugars 1.0g; protein 5.7g; salt 4.64g.

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