Kokujo - Rice Bran for Tsukemono 800g

Rice bran for marinade

Japanese rice bran, also called nuka, is the outer husk of the rice grain. It is traditionally used as a fermentation base to prepare fermented Japanese vegetables, called tsukemono. This age-old method involves immersing vegetables (cucumbers, eggplants, radishes, etc.) in a bed of fermented rice bran, known as nukadoko. This natural process allows the vegetables to ferment while developing a unique, slightly tangy umami flavor and a crisp, tender texture.

This product is a fine powder of roasted rice bran, freshly prepared to preserve its full aromatic richness. Thanks to its convenient refill format, it's perfect for maintaining or revitalizing your homemade nukadoko when the volume decreases. Essential for lovers of home fermentation and authentic Japanese cuisine.

Ingredients

Rice bran