Japan has been pickling vegetables the “nukazuke” way for centuries. Nukazuke pickles are usually eaten after being in the a fermented rice bran bed (“nukadoko”) for one or two days, while they are still fresh and crisp yet packed with salty-sour, sweet umami-rich flavor. The longer the vegetables are left in the nukadoko the stronger the flavor they will develop. (Makiko Itoh photo)
.
.
.
.
.
.
#Japan #food #instafood #cooking #Japanese #料理 #食べ物 #ぬか漬け #ぬか床
AloJapan.com