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{{short description|Japanese pickle made by fermenting vegetables in rice bran}}
{{no footnotes|date=December 2017}}
{{more footnotes|date=December 2017}}
[[Image:Nukazuke.jpg|300px|thumb|Nukazuke]]
[[Image:Tsukemono (24068206975).jpg|thumb|right|Nukazuke]]
{{nihongo|'''Nukazuke'''|糠漬け}} are a type of Japanese
[[Tsukemono|pickle]], made by fermenting vegetables in rice [[bran]] (nuka). Almost any edible vegetable may be pickled through this technique,
though traditional varieties include [[eggplant]], Japanese radish ([[daikon]]),
[[cabbage]], and [[cucumber]]. The taste of nuka pickles can vary from pleasantly
tangy to very sour, salty and pungent. These pickles also retain their
crispness which adds to their popularity.
Fish nukazuke is also common in the north part of Japan. [[Sardine]], [[mackerel]], [[Japanese horse mackerel]] are frequently used. Some people pickle meat in nuka-bed.


{{nihongo|'''Nukazuke'''|糠漬け}} is a type of [[Tsukemono|Japanese preserved food]], made by fermenting vegetables in rice [[bran]] (nuka), developed in the 17th century.<ref name="japantimes">[https://www.japantimes.co.jp/life/2017/08/19/food/pickle-veggies-traditional-japanese-nukadoko/ "The Japan Times - Pickle your own veggies with traditional Japanese nukadoko"]</ref>
The nuka-bed is traditionally kept in a wooden crock but ceramic crocks or
even plastic buckets are also common. Many Japanese households have their
own nukazuke crocks which are faithfully stirred by hand every day. Due to
varying methods and recipes, flavors vary considerably not only from region
to region but also from household to household.


Almost any vegetable may be preserved using this technique, although some common varieties include [[eggplant]]s, [[daikon]], [[cabbage]], [[carrot]]s, and [[cucumber]]s.<ref>{{Cite book|last=Tateno|first=Machiko|title=Japanese Pickled Vegetables|publisher=[[Tuttle Publishing]]|year=2017|isbn=9784805315309|edition=2019 English}}</ref> The taste of nukazuke can vary from pleasantly tangy to very sour, salty and pungent, depending on the methods and recipe used or region, usually with a crispy, crunchy texture. Less common are fish nukazuke, found in the north part of Japan, using [[Sardines as food|sardine]],<ref>{{Cite journal|last1=An|first1=Choa|last2=Takahashi|first2=Hajime|last3=Kimura|first3=Bon|last4=Kuda|first4=Takashi|date=2010-06-22|title=Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke|url=https://onlinelibrary.wiley.com/doi/10.1002/jsfa.4015|journal=Journal of the Science of Food and Agriculture|volume=90|issue=11|language=en|pages=1796–2501|doi=10.1002/jsfa.4015|pmid=20572057}}</ref> [[Mackerel as food|mackerel]], [[Fugu|puffer fish]] [[roe]],<ref>{{Cite journal|last1=Kobayashi|first1=Takeshi|last2=Okuzumi|first2=Masayo|last3=Fujii|first3=Tateo|date=1995|title=Microflora of Fermented Puffer Fish Ovaries in Rice-Bran "Fugunoko Nukazuke"|url=https://www.jstage.jst.go.jp/article/fishsci1994/61/2/61_2_291/_pdf/-char/en|journal=[[Fisheries Science]]|volume=61|issue=2|pages=291–295|doi=10.2331/fishsci.61.291|s2cid=82521088 |doi-access=free}}</ref> or [[Japanese horse mackerel]].
Pickles ([[tsukemono]]) are an important staple of Japanese cuisine, and
nukazuke are one of the most popular kinds. They are often eaten at the end of a
meal and are said to aid in digestion. The [[lactobacillus]] in nukazuke
pickles may be a beneficial supplement to the intestinal flora. They are
also high in [[Thiamine|vitamin B<sub>1</sub>]].


[[Tsukemono|Pickles]] are an important part of Japanese diet, often eaten at the end of a meal and are said to aid in digestion. The [[lactic acid bacteria]] in nukazuke are [[probiotic]]s that aid the [[Gut microbiota|intestinal flora]].<ref name=":0">{{Cite journal|last1=Masuda|first1=Misako|last2=Ide|first2=Mariko|last3=Utsumi|first3=Haruka|last4=Niiro|first4=Tae|last5=Shimamura|first5=Yuko|last6=Murata|first6=Masatsune|date=2012-11-23|title=Production Potency of Folate, Vitamin B 12 , and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles|url=https://academic.oup.com/bbb/article/76/11/2061-2067/5954602|journal=Bioscience, Biotechnology, and Biochemistry|language=en|volume=76|issue=11|pages=2061–2067|doi=10.1271/bbb.120414|pmid=23132566|s2cid=19943517|issn=0916-8451}}</ref> These bacteria are also responsible for producing folate and vitamin B<sub>12</sub> in nukazuke.<ref name=":0" /> Further, since nukazuke absorb nutrients from the rice bran, they are high in [[Thiamine|vitamin B<sub>1</sub>]], which helped prevent [[beri-beri]] in 17th century [[Edo]] (present-day Tokyo).<ref name="japantimes" />
⚫
==Preparation==
Rice bran is first mixed in a crock with salt, [[kombu]] seaweed,
and water. Some recipes call for ginger, [[miso]], beer or wine. The resultant
[[mashing|mash]], called nukamiso or nukadoko, has a consistency comparable to wet sand or cooked grits. Vegetables,
apple peels, or persimmon peels are added to the nuka-bed every day for at
least a few days until a fermenting culture has been established. At this
point nuka-bed is ‘live,’ meaning that it contains a culture of active
single-celled organisms, mostly lactobacilli and [[yeast]]. Although nukazuke
can be made from scratch, a bit of well seasoned nuka from an older batch is
often used to ‘seed’ a fresh batch.


Traditionally, [[Cryptomeria|Japanese cedar]] tubs (''oke'') were used for fermenting pickles; today, ceramic or plastic containers are more common.<ref>{{Cite book|last=Homma|first=Gaku|url=https://books.google.com/books?id=HZRDsVUZufoC&dq=japanese+cedar+pickling+tub&pg=PA127|title=The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World|date=1991|publisher=North Atlantic Books|isbn=978-1-55643-098-5|pages=127|language=en}}</ref>
Unless an established nuka sample is used to seed a fresh batch, the
ubiquitous [[lactic acid]]-producing colonies crucial to the fermentation process must come
from sources such as the skin of the starter vegetables or from
human hands.


⚫
==Preparation==
Once the fermenting cultures have been established the nuka-bed usually
Nukazuke involves a traditional style of pickling using a mash made of dry rice bran and brine. Vegetables that are often used are cucumbers, daikon, eggplant, carrot and turnips. These are completely buried in the mash and can be left for one day (for a quick pickle) or for five or more days to enrich the flavor, although the mash and vegetables must be turned every day. Traditionally, this is done with the bare hands.<ref name="JC">{{cite book |last1=Kazuko |first1=Emi |last2=Fukuoka |first2=Yasuko |title=Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes |date=2002 |publisher=Hermes House |page=13}}</ref>
develops a complex unique aroma that may be described as anything from
"yeasty" to "earthy". At this point the starter vegetables
are discarded and pickling vegetables are buried in the
bed for as little as a few hours to as long as several months for very
strong flavor. Some sources{{who|date=December 2017}} recommend a maximum pickling time of one month.
Others{{who|date=December 2017}} suggest that pickles can be left for years in a well-kept nuka-bed. Unpleasant smells such as a "sour" or "stinky" aroma
may indicate a problem with the nuka-bed.


Rice bran is first mixed in a crock with [[Edible salt|salt]], [[kombu]] seaweed, and water. Additional ingredients—like [[ginger]], [[beer]], [[sake]], [[Chili pepper|chiles]], [[garlic]], [[persimmon]] or [[apple]] peels, or powdered [[mustard seed]]—may be added as well. These ingredients contribute to the unique flavor of the nukazuke, but also help start [[fermentation]] and prevent the growth of unwanted microorganisms.
⚫
Because the process depends on colonies of live organisms, flavors and
smells can vary considerably from day to day and the fermenting process
slows in colder weather.


The resultant [[mashing|mash]], called nukamiso or nukadoko, has a consistency comparable to wet sand or cooked grits. Unless an established nuka sample is used to seed a fresh batch, the ubiquitous [[lactic acid]]-producing colonies crucial to the fermentation process must come from sources such as the skin of the starter vegetables or from human hands. Vegetable scraps, apple peels, or persimmon peels are added to the nuka-bed every day for at least a few days until a fermenting culture has been established. At this point nuka-bed is ‘live,’ meaning that it contains a culture of active single-celled organisms, mostly lactobacilli and [[yeast]]. Although nukazuke can be made from scratch, a bit of well seasoned nuka from an older batch is often used to ‘seed’ a fresh batch.
⚫
When ready, nukazuke pickles are removed from the bed, washed in cool clean
water, sliced and served as a side to savory meals.


⚫
When rice bran cannot be found, alternatives such as wheat bran or even cornflakes have been reported to work well.
The nuka-bed must be stirred well daily to keep it from becoming putrescent,
moldy or infested with vermin. The acidity, salt content and oxygenation
provided by daily stirring keeps toxic microbes from growing in the bed. It
is universally recommended that this daily stirring be done with clean bare
hands.


The nuka-bed must be stirred well daily to keep it from becoming putrescent, moldy or infested with vermin. The acidity, salt content and oxygenation provided by daily stirring keeps toxic microbes from growing in the bed. It is universally recommended that this daily stirring be done with clean bare hands. Depending on the size of the container used, the nuka-bed could be stored temporarily in the fridge for up to two weeks, when daily stirring is not possible.
⚫
Sometimes weights made of metal, stone or jugs of water are used the keep
the nuka-bed under pressure, drawing water from the vegetables and speeding
fermentation.


Once the fermenting cultures have been established the nuka-bed usually develops a complex unique aroma that may be described as anything from "yeasty" to "earthy". At this point the starter vegetables (scraps, peels, etc.) are discarded and pickling vegetables are buried in the bed for as little as a few hours to as long as several months for very strong flavor. Some sources{{who|date=December 2017}} recommend a maximum pickling time of one month. Others{{who|date=December 2017}} suggest that pickles can be left for years in a well-kept nuka-bed. Unpleasant smells such as a "sour" or "stinky" aroma may indicate a problem with the nuka-bed.
⚫
Nuka-beds are known to acquire subtle flavors from the surrounding
environment and thus should not be stored in musty areas.


Additional amounts of rice bran and salt are added from time to time, and some recommend discarding portions of the old nuka to make way for the new. Water is usually provided by the vegetables buried in the bed. With proper maintenance nuka-beds can be kept indefinitely and are often passed down from generation to generation. Old nuka-beds are valued for their nuanced flavor.
Additional amounts of rice bran and salt are added from time to time, and
some recommend discarding portions of the old nuka to make way for the new.
Water is usually provided by the vegetables buried in the bed. With proper
maintenance nuka-beds can be kept indefinitely and are often passed down
from generation to generation. Old nuka-beds are valued for their nuanced
flavor.


⚫
Because the process depends on colonies of live organisms, flavors and smells can vary considerably from day to day and the fermenting process slows in colder weather.
[[Takuan]] (pickled daikon) is also one variation of nukazuke.Traditional
takuan uses sun-dried daikon, however, mass production takuan are often
prepared with sugar to cut pickling time.


⚫
When ready, nukazuke pickles are removed from the bed, washed in cool clean water, sliced and served as a side to savory meals.
Ginger, beer, orange seeds, persimmon peels or apple peels can be added to
the nuka-bed for flavor.


⚫
Sometimes weights made of metal, stone or jugs of water are used the keep the nuka-bed under pressure, drawing water from the vegetables and speeding fermentation.
Dried chili-peppers and/or fresh garlic are often added either for flavor,
to keep the bed from becoming wormy, or to keep fermentation in check.


⚫
Nuka-beds are known to acquire subtle flavors from the surrounding environment and thus should not be stored in musty areas.
⚫
When rice bran cannot be found, alternatives such as wheat bran or even

cornflakes have been reported to work well.
[[Takuan]] (pickled daikon) is also one variation of nukazuke. Traditional takuan uses sun-dried daikon, however, mass production takuan are often prepared with sugar to cut pickling time.


==See also==
==See also==
{{portal|Food}}
{{portal|Food}}
* [[Takuan]]
* {{annotated link|Takuan}}
* [[Pickled radish]]
* {{annotated link|Pickled radish}}


==References==
==References==
{{Reflist}}
{{Refimprove|date=August 2007}}
* [[Sandor Katz|Katz, Sandor Ellix]]. ''Wild fermentation,'' Chelsea Green, 2003. {{ISBN|1-931498-23-7}}
* [[Sandor Katz|Katz, Sandor Ellix]]. ''Wild fermentation,'' Chelsea Green, 2003. {{ISBN|1-931498-23-7}}
* Tsuji, Shizuo. ''Japanese cooking: a simple art,'' Kodansha International, 1980. {{ISBN|0-87011-399-2}}
* Tsuji, Shizuo. ''Japanese cooking: a simple art,'' Kodansha International, 1980. {{ISBN|0-87011-399-2}}
Line 103: Line 53:
* http://joi.ito.com/archives/1999/04/04/nukamiso_guide_version_14.html
* http://joi.ito.com/archives/1999/04/04/nukamiso_guide_version_14.html
* http://joi.ito.com/archives/2005/06/20/nukamiso_redux.html
* http://joi.ito.com/archives/2005/06/20/nukamiso_redux.html

{{Japanese food and drink}}


[[Category:Japanese pickles]]
[[Category:Japanese pickles]]

Revision as of 15:10, 14 March 2024

Nukazuke

Nukazuke (糠漬け) is a type of Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century.[1]

Almost any vegetable may be preserved using this technique, although some common varieties include eggplants, daikon, cabbage, carrots, and cucumbers.[2] The taste of nukazuke can vary from pleasantly tangy to very sour, salty and pungent, depending on the methods and recipe used or region, usually with a crispy, crunchy texture. Less common are fish nukazuke, found in the north part of Japan, using sardine,[3] mackerel, puffer fish roe,[4] or Japanese horse mackerel.

Pickles are an important part of Japanese diet, often eaten at the end of a meal and are said to aid in digestion. The lactic acid bacteria in nukazuke are probiotics that aid the intestinal flora.[5] These bacteria are also responsible for producing folate and vitamin B12 in nukazuke.[5] Further, since nukazuke absorb nutrients from the rice bran, they are high in vitamin B1, which helped prevent beri-beri in 17th century Edo (present-day Tokyo).[1]

Traditionally, Japanese cedar tubs (oke) were used for fermenting pickles; today, ceramic or plastic containers are more common.[6]

Preparation

Nukazuke involves a traditional style of pickling using a mash made of dry rice bran and brine. Vegetables that are often used are cucumbers, daikon, eggplant, carrot and turnips. These are completely buried in the mash and can be left for one day (for a quick pickle) or for five or more days to enrich the flavor, although the mash and vegetables must be turned every day. Traditionally, this is done with the bare hands.[7]

Rice bran is first mixed in a crock with salt, kombu seaweed, and water. Additional ingredients—like ginger, beer, sake, chiles, garlic, persimmon or apple peels, or powdered mustard seed—may be added as well. These ingredients contribute to the unique flavor of the nukazuke, but also help start fermentation and prevent the growth of unwanted microorganisms.

The resultant mash, called nukamiso or nukadoko, has a consistency comparable to wet sand or cooked grits. Unless an established nuka sample is used to seed a fresh batch, the ubiquitous lactic acid-producing colonies crucial to the fermentation process must come from sources such as the skin of the starter vegetables or from human hands. Vegetable scraps, apple peels, or persimmon peels are added to the nuka-bed every day for at least a few days until a fermenting culture has been established. At this point nuka-bed is ‘live,’ meaning that it contains a culture of active single-celled organisms, mostly lactobacilli and yeast. Although nukazuke can be made from scratch, a bit of well seasoned nuka from an older batch is often used to ‘seed’ a fresh batch.

When rice bran cannot be found, alternatives such as wheat bran or even cornflakes have been reported to work well.

The nuka-bed must be stirred well daily to keep it from becoming putrescent, moldy or infested with vermin. The acidity, salt content and oxygenation provided by daily stirring keeps toxic microbes from growing in the bed. It is universally recommended that this daily stirring be done with clean bare hands. Depending on the size of the container used, the nuka-bed could be stored temporarily in the fridge for up to two weeks, when daily stirring is not possible.

Once the fermenting cultures have been established the nuka-bed usually develops a complex unique aroma that may be described as anything from "yeasty" to "earthy". At this point the starter vegetables (scraps, peels, etc.) are discarded and pickling vegetables are buried in the bed for as little as a few hours to as long as several months for very strong flavor. Some sources[who?] recommend a maximum pickling time of one month. Others[who?] suggest that pickles can be left for years in a well-kept nuka-bed. Unpleasant smells such as a "sour" or "stinky" aroma may indicate a problem with the nuka-bed.

Additional amounts of rice bran and salt are added from time to time, and some recommend discarding portions of the old nuka to make way for the new. Water is usually provided by the vegetables buried in the bed. With proper maintenance nuka-beds can be kept indefinitely and are often passed down from generation to generation. Old nuka-beds are valued for their nuanced flavor.

Because the process depends on colonies of live organisms, flavors and smells can vary considerably from day to day and the fermenting process slows in colder weather.

When ready, nukazuke pickles are removed from the bed, washed in cool clean water, sliced and served as a side to savory meals.

Sometimes weights made of metal, stone or jugs of water are used the keep the nuka-bed under pressure, drawing water from the vegetables and speeding fermentation.

Nuka-beds are known to acquire subtle flavors from the surrounding environment and thus should not be stored in musty areas.

Takuan (pickled daikon) is also one variation of nukazuke. Traditional takuan uses sun-dried daikon, however, mass production takuan are often prepared with sugar to cut pickling time.

See also

  • Takuan – Pickled preparation of daikon radish
  • Pickled radish – Radish dish served with Korean fried chicken

References

  1. ^ a b "The Japan Times - Pickle your own veggies with traditional Japanese nukadoko"
  2. ^ Tateno, Machiko (2017). Japanese Pickled Vegetables (2019 English ed.). Tuttle Publishing. ISBN 9784805315309.
  3. ^ An, Choa; Takahashi, Hajime; Kimura, Bon; Kuda, Takashi (2010-06-22). "Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke". Journal of the Science of Food and Agriculture. 90 (11): 1796–2501. doi:10.1002/jsfa.4015. PMID 20572057.
  4. ^ Kobayashi, Takeshi; Okuzumi, Masayo; Fujii, Tateo (1995). "Microflora of Fermented Puffer Fish Ovaries in Rice-Bran "Fugunoko Nukazuke"". Fisheries Science. 61 (2): 291–295. doi:10.2331/fishsci.61.291. S2CID 82521088.
  5. ^ a b Masuda, Misako; Ide, Mariko; Utsumi, Haruka; Niiro, Tae; Shimamura, Yuko; Murata, Masatsune (2012-11-23). "Production Potency of Folate, Vitamin B 12 , and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles". Bioscience, Biotechnology, and Biochemistry. 76 (11): 2061–2067. doi:10.1271/bbb.120414. ISSN 0916-8451. PMID 23132566. S2CID 19943517.
  6. ^ Homma, Gaku (1991). The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World. North Atlantic Books. p. 127. ISBN 978-1-55643-098-5.
  7. ^ Kazuko, Emi; Fukuoka, Yasuko (2002). Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes. Hermes House. p. 13.

External links

Retrieved from "https://en.wikipedia.org/w/index.php?title=Nukazuke&oldid=1213689342"