{"id":2766165,"date":"2025-06-13T11:03:07","date_gmt":"2025-06-13T11:03:07","guid":{"rendered":"https:\/\/www.wacoca.com\/videos\/2766165\/announcer\/"},"modified":"2025-06-13T11:03:07","modified_gmt":"2025-06-13T11:03:07","slug":"vol-12-make-nukazuke-at-home-a-traditional-japanese-fermented-superfood","status":"publish","type":"post","link":"https:\/\/www.wacoca.com\/videos\/2766165\/announcer\/","title":{"rendered":"Vol.12 Make Nukazuke at Home \u2013 A Traditional Japanese Fermented Superfood"},"content":{"rendered":"<p><iframe loading=\"lazy\"  width=\"580\" height=\"385\" src=\"https:\/\/www.youtube.com\/embed\/DY0nInaG-fw?modestbranding=1\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<br \/>\nThe season for beautiful nukazuke has arrived. Join me in starting your own nukadoko at home\u2014it&#8217;s easier than you think.<br \/>\n#\u6709\u5143\u8449\u5b50 #lifeinjapan #yokoarimoto<br \/>\n\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022<\/p>\n<p>Rainy season is approaching in Japan, and now is the perfect time to start making nukazuke.<br \/>\nAs temperatures rise, the beneficial bacteria in the nukadoko (rice bran pickling bed) become more active, producing vibrant, deeply flavorful pickles.<\/p>\n<p>Cucumbers, aubergines, myoga, and young ginger are just coming into season\u2014making this the ideal time to begin your own batch of nukazuke.<br \/>\nRice bran (nuka) is the fine powder made from the outer layers and germ that are removed when brown rice is polished.<\/p>\n<p>The iri-nuka (toasted rice bran) commonly sold in Japanese supermarkets is heat-treated.<br \/>\nFor my nukadoko, I use nama-nuka\u2014raw rice bran that hasn\u2019t been roasted or processed.<br \/>\nIf you have your own rice mill, you can use the bran it produces at home.<br \/>\nIf not, try asking your local rice shop\u2014they may be happy to share some nama-nuka with you.<\/p>\n<p>With crisp, freshly pickled vegetables and a simple salted rice ball, even the sweltering heat of summer feels a little more bearable\u2014as if they hold the secret to getting through it.<\/p>\n<p>If you need more in-depth guidance, you may find my handbook Nukazuke-ch\u014d (published by Chikumashobo) useful.<br \/>\n         ISBN-10: \u200e4480879064 \/ ISBN-13: \u200e978-4480879066<br \/>\nThis charming little book is filled with practical tips, answers to common questions, and reflections drawn from my years of hands-on experience.<br \/>\nIt also includes an insightful dialogue between myself and fermentation scholar and writer Prof. Takeo Koizumi.<\/p>\n<p>\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022<br \/>\nWhat You Need for Basic Nukadoko<br \/>\n&#8211;    Raw rice bran (nama-nuka): 1kg<br \/>\n&#8211;    Salt: 240g (preferably Japanese, slightly moist in texture)<br \/>\n&#8211;    Water: as needed (prepare about 1 liter)<br \/>\n&#8211;    Kombu, soybeans, dried red chili, fresh sansho berries: optional additions<br \/>\n\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022<\/p>\n<p>The organic nukadoko kits from Takko, Aomori, appear to be sold out at the moment, but for restock updates or inquiries about their delicious garlic, please visit the link below.<br \/>\n*This video is not sponsored or part of a paid promotion.<\/p>\n<p>Wanosato \u2013 Takko no Iimono (Fine Goods from Takko, Aomori)<br \/>\n     https:\/\/www.aomori-ninniku.jp\/<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The season for beautiful nukazuke has arrived. Join me in starting your own nukadoko at home\u2014it&#8217;s easier<\/p>\n","protected":false},"author":3,"featured_media":2766166,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[267482],"tags":[77137,628165,1739579,267505,1739573,1739574,11664,170,1739572,1739560,1739575,1633367,1228627,606777,1739552,1739553,600680,233593,1739569,1739577,1739570,1739580,13454,1739566,1739567,1739562,1739581,1739559,455945,1739576,22,960202,1739565,24898,26655,5543,9518,1209962,1719242,1739571,82007,42797,1739557,1739556,922946,2133,1723197,1688678,360043,21526,1719075,1633365,1633364,1633366,1633363,1633362,267604,550144,353588,25931,1739578,17262,1739564,1739563,1739555,1739554,907348,1739568,297884,256941,1739558,1739561],"class_list":{"0":"post-2766165","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-announcer","8":"tag-announcer","9":"tag-cleanse","10":"tag-detoxifying","11":"tag-female-announcers","12":"tag-fermented","13":"tag-fermenting-foods-at-home","14":"tag-home","15":"tag-japanese","16":"tag-japanese-healthy-food","17":"tag-japanese-traditional-foods","18":"tag-konbu","19":"tag-la-base","20":"tag-longevity","21":"tag-nasu","22":"tag-nukadoko","23":"tag-nukazuke","24":"tag-omusubi","25":"tag-onigiri","26":"tag-preserved-food","27":"tag-preserved-vegetables","28":"tag-probiotics","29":"tag-revitalize","30":"tag-rice-balls","31":"tag-rice-bran","32":"tag-rice-husk","33":"tag-satoshi-takaku","34":"tag-superfood","35":"tag-superfoods","36":"tag-traditional","37":"tag-tsukemono","38":"tag-vlog","39":"tag-vol-12","40":"tag-white-porcelain","41":"tag-ytccon","42":"tag-26655","43":"tag-5543","44":"tag-9518","45":"tag-1209962","46":"tag-1719242","47":"tag-1739571","48":"tag-82007","49":"tag-42797","50":"tag-1739557","51":"tag-1739556","52":"tag-922946","53":"tag-2133","54":"tag-1723197","55":"tag-1688678","56":"tag-360043","57":"tag-21526","58":"tag-1719075","59":"tag-1633365","60":"tag-1633364","61":"tag-1633366","62":"tag-1633363","63":"tag-1633362","64":"tag-267604","65":"tag-550144","66":"tag-353588","67":"tag-25931","68":"tag-1739578","69":"tag-17262","70":"tag-1739564","71":"tag-1739563","72":"tag-1739555","73":"tag-1739554","74":"tag-907348","75":"tag-1739568","76":"tag-297884","77":"tag-256941","78":"tag-1739558","79":"tag-1739561"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.wacoca.com\/videos\/wp-json\/wp\/v2\/posts\/2766165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wacoca.com\/videos\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wacoca.com\/videos\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/videos\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/videos\/wp-json\/wp\/v2\/comments?post=2766165"}],"version-history":[{"count":0,"href":"https:\/\/www.wacoca.com\/videos\/wp-json\/wp\/v2\/posts\/2766165\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/videos\/wp-json\/wp\/v2\/media\/2766166"}],"wp:attachment":[{"href":"https:\/\/www.wacoca.com\/videos\/wp-json\/wp\/v2\/media?parent=2766165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wacoca.com\/videos\/wp-json\/wp\/v2\/categories?post=2766165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wacoca.com\/videos\/wp-json\/wp\/v2\/tags?post=2766165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}