Summer Rice Bran Pickles

Natsu No Nuka-Zuké

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About


  • 2 small eggplants
  • 1 zucchini
  • Pot of ripe nuka pickling paste
  • ½ teaspoon soy sauce


Wash and pat dry the eggplants, and slash them lengthwise not quite in half. Wash and pat dry the zucchini, slice it in half lengthwise and if too long for your pot, cut in half crosswise. Bury the eggplant and zucchini pieces deep in your pot of pickling paste. Put on the lid and wait 6–10 hours for the pickles to mature. They will be limp, but still bright-colored.

Remove the pickles and refrigerate any that are not to be eaten immediately (pickles may be held for 2–3 days in the refrigerator). Just before serving, rinse off any paste that may be clinging to the pickles, pat them dry, trim off the end pieces and slice the vegetables into half moons ¼ inch thick. Serve at room temperature with a few drops of soy sauce.