Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, japanese ‘nukazuke’ (fermented vegetables). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Japanese ‘Nukazuke’ (fermented vegetables) is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Japanese ‘Nukazuke’ (fermented vegetables) is something which I’ve loved my whole life. They are nice and they look fantastic.

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To begin with this recipe, we have to prepare a few components. You can have japanese ‘nukazuke’ (fermented vegetables) using 5 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Japanese ‘Nukazuke’ (fermented vegetables):

1. Prepare 700 g Roasted rice bran (I bought this at supermarket. This is already salted, 20-25% salt)
2. Get 700-900 ml water
3. Prepare dried kelp, chili, dried roasted fish,
4. Make ready dried Shiitake mushroom
5. Make ready Leftover vegetables and fruit

Japanese 'Nukazuke' (fermented vegetables) Nukazuke is so popular in Japan. We can buy readymade Nukazuke paste at the supermarket, but we can make this paste easily with rice bran and salt. Making good Nukazuke paste is the proof of good mother, they say. Mixing every day by mother's hand will be homemade taste. #fermentation.

Steps to make Japanese ‘Nukazuke’ (fermented vegetables):

1. This is the roasted salted rice bran I bought at the supermarket.
2. Pour water several times and mix with hand until the rice bran mixture softened like Miso. Put some dried kelp, mushroom, fish and chili.
3. Put some leftover vegetables and cover.
4. The next day, take out the vegetables and mix with hand. Put some leftover vegetables again.
5. The next day take vegetables out, and if the water comes up on surface please soak it up with sponge or cotton cloth. The rice bran mixture (Nukadoko) is ready. Keep mixing every day by hand and I keep this in refrigerator. Let’s make fermented cucumber.
6. After overnight take cucumber out. Add salt and new kelp and shiitake. Mix with hand well.
7. Make daily fermented vegetables. Enjoy🇯🇵
8. Dried persimmon skin and dried Japanese Yuzu lemon. I put theses in Nukazuke, this is my grand mother way of making tasty Nukazuke.

Making good Nukazuke paste is the proof of good mother, they say. Mixing every day by mother's hand will be homemade taste. #fermentation. Aunty Eiko's international cuisine experience Japan Yokohama. Nukazuke is a type of pickle that has been made for hundreds of years in Japan. The pickling method involves soaking the desired vegetables in a fermented rice bran mixture.

So that’s going to wrap this up for this special food japanese ‘nukazuke’ (fermented vegetables) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!