Just 90 min to enjoy Japanese Nukazuke pickles. Quick, easy and fuss-free!
Rice bran, Vegetables (Cabbage), Salt, Rice Malt, Malt, Mustard powder, Kombu powder, Dry cayenne, Seasoning (Amino acid)
※Please note: Once opened, store in a cool, dry place and consume as soon as possible. Rehydrated rice bran powder is not reusable.
|Best before : One year from the production date|
Product InformationNukazuke is a kind of "Tsukemono" (Japanese pickles) which is popular and served at every meal in Japan.
Generally, it takes 7-10 days to prepare Nukazuke and requires daily care and a lot of effort.
However, this new product helps you make it easily, only in 90 minutes!
What's more, this allows to make fermented food of any of your choice, even sashimi (raw fish) or prosciutto (ham). Try any ingredient, and discover your new flavour!
Why not try and taste it?
Nukazuke is a kind of Japanese pickle that has been widely consumed for a few hundred years. Generally, to prepare Nukadoko (fermented rice bran bed for pickles) from scratch, you should let yeasts and probiotics to ferment at room temperature for at least 7-10 days beforehand.
Then, to prevent spoilage or mould, you have to mix and turn daily to aerate it. The excess of water from the vegetables can damage the Nukadoko. You need to discard the liquid with a dish cloth and add an adequate amount of salt once a week.
Now, we developed a new product, "Nuka Bijin" by KOSYUEN, which is exactly what you need to make Japanese Nukazuke pickles easily at home.
"Nuka Bijin" is fermented rice bran which is dehydrated and packed.
Simply rehydrate to enjoy Japanese traditional pickles easily at home. Adjust the amount and the time of pickling to suit your own taste. This disposable Nukadoko allows to make fermented food of any of your choice, even ingredients considered not suitable for the traditional method such as sashimi or prosciutto can be used.
Enjoy a unique flavour of Japan by no-fuss "Nuka Bijin" by KOSYUEN, ready to serve in just 90 min.