Name: Making rice bran pickles
Cuisine: Japanese
Ingredients: Following the instructions on the packet of nuka, mix the water and salt in a pan and bring to the boil. Remove the pan from the heat and leave to cool. The ratio is usually 3 parts nuka to 1 part of salt mixed with 2½ parts of water.; Put the rice bran in a large mixing bowl, then add the salted water and mix well. Seal well or transfer the wet nuka to a large container with a tight-fitting lid. Leave to settle for 5 days, stirring well 1-2 times a day.

Preparation info

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Making rice bran pickles

Method

Become a Premium Member to access this recipe

Part of