Origin Ishikawa, Japan
Container Plastic bag
Usage Directions : Pour this nukadoko into the container of your choice, and add the chosen vegetable. Cover and let it rest in the refrigerator for a few hours. Do not seal. Depending on the vegetables, resting times may vary. Allow approximately 7 to 10 hours for eggplant and cucumbers, and 5 to 7 hours for cabbage leaves. The vegetables become tender once they are well marinated. Then wash the vegetables to enjoy them.

Organic Products

Organic Nukadoko - rice bran for Tsukemono 1kg

Organic Nukadoko - rice bran for Tsukemono 1kg
27,60 €
27,60 €

Ref. ISHIKAWA02

In stock

Description

Rice bran is the outer shell of the rice grain. A source of fiber and protein, this rice bran is mixed with salt, kombu seaweed, and red chili pepper to make nukadoko. Nukadoko is a base used for fermenting Japanese vegetables, also known as tsukemono. In this fermentation method, vegetables (cucumbers, eggplant, or radishes) are placed on a bed of rice bran, nukadoko. They dry and ferment, developing a unique flavor and tender texture.

Flavor

Pre-seasoned, this rice bran for tsukemono has a salty, slightly spicy flavor.

Conservation

Store at room temperature, away from sunlight, heat, and moisture. After opening, store in a cool place away from sunlight. White spots may appear on the surface.

Ingredients & Allergens

Organic rice bran (88%), salt, kombu, organic red chili pepper.

Nutritional Values

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Origin Ishikawa, Japan
Container Plastic bag
Usage Directions : Pour this nukadoko into the container of your choice, and add the chosen vegetable. Cover and let it rest in the refrigerator for a few hours. Do not seal. Depending on the vegetables, resting times may vary. Allow approximately 7 to 10 hours for eggplant and cucumbers, and 5 to 7 hours for cabbage leaves. The vegetables become tender once they are well marinated. Then wash the vegetables to enjoy them.
Kanazawa Daichi
The producer

Kanazawa Daichi

Kanazawa Daichi is an organic farm, located in the suburbs of Kanazawa and Oku-Noto, in Ishikawa Prefecture. It practices environmentally friendly agriculture. It mainly grows rice, barley, wheat, buckwheat, vegetables, and fruits organically, using abandoned farmland. The processed products it sells are all made with food grown locally on the farm, which promotes both the close relationships with producers and their work.