Organic nukadoko - rice bran for Tsukemono 1kg
ISHIKAWA02
27,60 € tax incl.
Description : Rice bran is the outer husk of the rice grain. Source of fiber and protein, rice bran is mixed with salt, kombu seaweed and red pepper to obtain this nukadoko. Nukadoko is a base for fermenting Japanese vegetables, also known as tsukemono. In this method of fermentation, vegetables (cucumbers, eggplants or radishes) are put in a bed of rice bran, the nukadoko. They will dry and ferment, developing a unique flavor and tender texture.
Flavor : Pre-seasoned, this rice bran for Tsukemono has a salty, slightly spicy flavor.
Use : Pour this nukadoko into the container of your choice, and add the chosen vegetable. Cover and refrigerate for a few hours. Do not seal. Depending on the vegetables, resting times may vary. Count on 7 to 10 hours for eggplants and cucumbers, and 5 to 7 hours for cabbage leaves. Vegetables become tender once they have been well marinated. Wash vegetables before serving.
Ingredients : Organic rice bran (88%), Salt, Kombu, Organic red hot pepper.
Preservation : Keep at room temperature, away from sunlight, heat and moisture. Once opened, keep in a cool, dark place. White spots may appear on the surface, which is an amino acid component derived from rice bran.
Origin : Japan
Shell life : 365 days
Container : plastic bag
Refill for nukadoko also available (reference ISHIKAWA03)
Kanazawa Daichi is an organic farm located in the suburbs of Kanazawa and Oku-Noto, in Ishikawa prefecture. It practices environmentally-friendly agriculture. Its main crops are rice, barley, wheat, buckwheat, vegetables and fruit, grown organically on abandoned farmland. The processed products it sells are all made with food grown locally on the farm, enhancing both the close relationship with producers and their work.
