Nukazuke (Rice Bran Pickling Sheet)

Worldwide delivery

Prefecture:Kyoto
Producer:Kyo-no Maikosan Honpo
Ingredients: Rice bran, sake lees, mirin lees, salt, pepper
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 3 sheets
Maintenance:Once used, thenuka (rice bran) from the Nukazuke sheet can be reused almost indefinitely if cared for properly - it’s a living organism! To maintain the nuka, stir it daily to prevent molding, or store it in the fridge for up to two weeks when daily stirring is not possible. Be sure to use it periodically to pickle vegetables. If any liquid comes out, dab with paper towels. 

Alongside nearly every Japanese home cooked meal, you will find a side oftsukemono (pickled things), with every region having its own flavors and varieties.Nukazuke (rice bran pickles) originated in the Edo Era by fermenting foods, typically crispy vegetables, in an earthen pot filled withnuka (rice bran starter). 

Nuka can be difficult to find outside of Japan. These Nukazuke sheets are a unique and convenient way to pickle your own vegetables at home. Enjoy your nukazuke with a traditional Japanese breakfast of rice and miso soup, or as a snack with one of the teas from our Japanese Green & Specialty Teas: “Ryu” Care Package.

Learn more about the different types of tsukemono.

Suggested use: Use to pickle vegetables such as cucumbers, carrots, daikon radishes, and eggplants. 

Instructions:

1. Completely open the nukazuke sheet by cutting the plastic. 
2. Place the vegetable onto the nukazuke sheet. If the vegetable is too long to fit on the sheet, you can cut it to size but do not slice the vegetable. Leave the vegetable as whole as possible.
3. Tightly roll the vegetable so that the sheet of rice bran is in direct contact with the entire surface of the vegetable, without any air pockets. You can use your hands to mold the sheet to ensure a tight fit.
4. Wrap the nukazuke roll in plastic wrap and put in the fridge for at least 18 hours, or up to 2-3 days for a deeper flavor. 
5. Unwrap the vegetable from the nukazuke sheet but save the excess nuka (this can be used to pickle vegetables in the future). Rinse the vegetable to remove any remaining nuka, slice and serve on top of rice or as a side dish. 
6. Leftover nuka can continue to be used to pickle vegetables (see recipe below) if cared for properly - it’s a living organism! To maintain the nuka, stir it daily to prevent molding, or store it in the fridge for up to two weeks when daily stirring is not possible. Be sure to use it periodically to pickle vegetables. If any liquid comes out, dab with paper towels. 

RECIPE: Nukazuke Pickled Vegetables 

DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.