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

smoked rather than sun-dried before pickling. Sliced takuan Food portal Nukazuke – Japanese pickle made by fermenting vegetables in rice bran Pickled radish –...

may be prepared in the nukazuke fashion — fermented in a mixture of roasted rice bran, salt, konbu, and other ingredients. Nukazuke pickled carrots are usually...

soy sauce Kasuzuke 粕漬け sake kasu (sake lees) Kojizuke 麹漬け mold-cultured rice Nukazuke 糠漬け rice bran Karashizuke からし漬け hot mustard Satozuke 砂糖漬け sugar...

Anko fish Kusaya – Dried and pickled fish of Izu islands Fugu no Ranso no Nukazuke – detoxed blowfish ovary in rice-bran Hebo Ika no Maruboshi Inago no Tsukudani...

increase their intake of dietary fiber. Bran may also be used for pickling (nukazuke) as in the tsukemono of Japan. Rice bran in particular finds many uses...

rice bran oil. It may also be used for making a kind of pickle called nukazuke (ぬかづけ), as an organic fertilizer, and in livestock feed. Most supermarkets...

fermented pork dish Nozawana – Japanese leaf vegetable, often pickled Nukazuke – Japanese pickle made by fermenting vegetables in rice bran Onions Oorgai –...

the presence of lactobacillales. Fermented pickles include sauerkraut, nukazuke, kimchi, and surströmming. The earliest cultures have used sugar as a preservative...

Shabu-shabu Shiokara Sukiyaki Tamagoyaki Tokoroten Tonkatsu Tororo Tsukemono Nukazuke Takuan Tsukudani Tsukune Yakiniku Yakitori Soup (Shirumono) Butajiru Kenchin-jiru...