May 19, 2017

Nukazuke: Pickled Japanese Radish

Takakura-ya Pickles Shop, Nakagyō-ku, Kyōto
Fujifilm Finepix X100
高倉屋(京都市中京区錦小路通寺町西入る)

From Wikipedia, the free encyclopedia: Nukazuke (糠漬け) are a type of Japanese pickle, made by fermenting vegetables in rice bran (糠, nuka). Almost any edible vegetable may be pickled through this technique, though traditional varieties include eggplant (茄子, nasu), Japanese radish (大根, daikon), cabbage (キャベツ, kyabetsu), and cucumber (胡瓜, kyūri). 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. (Read more...)

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