How to make NUKAZUKE / 糠漬けの作り方 - Japanese fermented food [ASMR COOKING SOUND]
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- Опубликовано: 13 сен 2024
- #nukazuke ,#asmrcooking ,#cookingasmr ,#japanesefood ,#asmrcookingsounds
Today, I'm going to make "NUKAZUKE".
"NUKAZUKE" is one of the Japanese pickles.
The way to cook is pickling vegetables, such as a cucumber, a carrot and eggplant in a fermented rice bran bed called "NUKADOKO" made from rice bran, salt, water and various flavor-enhancing ingredients.
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Ingredient
Rice bran : 1kg
salt : 130g
water : 1L
chili peppers : 2 pieces
bonito flakes : 10g
vegetable skin for kicking starts the fermentation process
dried sardine : 10g
kombu : 10g
vegetables for pickles
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I came her after seeing shinchan🤣🤣
Sameee😂😂
It was difficult get here because I was searching "nukatuko pickle"😂
Omg same here
Me too❤️
Me too 😆
Learnt about this recipe from Shinchan Cartoon♥️
Maiko -san chi no Makanai-san brought me here! 🥰 Thank you for your beautiful video
Thank you for finding my video and pleasant comment :)
This anime is new to me !
thank you very much for the video. I hope i can get nukadoko in hk someday
Hi! I really like your video and I hope you keep making videos such as this masterpiece 😁 and I am hoping to try making one myself in the near future. Although I have a few questions:
1. During the maturation process of the rice bran bed (the 2 weeks window), what temperature is best for keeping them?
2. Same as question one, what temperature do you store the nukazuke bed once it is ready to pickle?
3. And also what temperature do we keep it when you are fermenting the pickles that we want to make?
4. How long do they last and how many times can we reuse it?
Your answers to my questions would be greatly appreciated, thank you in advance 😄🙏
Thanks for your question:) I'm happy that you are interested in making nukazuke.
Question 1:The best temperature is between 20 and 25 degrees Celsius.
Question 2 & 3:The answer is the same as question 1.
Question 4:It is a difficult question. It semi-permanently last if you care properly. It is the same as growing plants.
Beautifully photographed. Istructions say, "Change vegetables every 2-3 days to kick-start the process." How many days of that before you move on to adding the sardines?
Thanks for your commnet :) I'm happy that you are interested in NUKAZUKE.
I added the sardines and the remaining vegetables at the same time.
It is important to change vegetables every 2-3 days, but it is ok to add sardines and kombu only one time. When nukazuke lose some of its umami flavor, you should add bonito flakes, sardines and kombu.
@@JapaneseFoodMusic Do you mean replacing new vegetable after 2 to 3 days?
@@jenm4737 Yes!
Do you keep the Nukazuke in fridge at all? The video didn’t mention at all about that. I’m very curious. Thank you!
Thanks for your comment :)
In winter or autumn, you should store it in a cool place away from direct sunlight, but in summer or spring, you should keep it in fridge.
It is very difficult to maintain Nukazuke in warm place.
what can we do with the used rice bran? how long we can use the rice bran until next batch? thank you for sharing.
In theory you can re-use the rice bran indefinitely, provided you regularly mix it up to prevent bacterial growth.
The reason nukazuke works is also due in part to the lactic acid from your hands which is imparted into the rice bran as you mix. This acid makes it difficult for other harmful bacteria to grow, but is helpful for the fermentation of the vegetables.
I am no expert, but I imagine that once or twice a year you may need to add additional water, or at least newer rice bran to your mix to keep it going.
Allegorically I have heard of families in Japan keeping their nukazuke beds going for many years
I put kefir water to make my nukadoko to speed up the bedding preparation.
I came here after watching sinchan cartoon 😂😊
Ai-san approves
Should the container allow air into it? or can it be airtight?
Thanks for your comment. You should make it airtight to reduce abnormal fermentation.
Hi, Can you please let me know your knife’s brand and some more information where I can buy it?
Thanks for your comment :) Knife's brand is "DYK".
The bellow link is the official site.
www.dyk-takagi.jp/en/
I used chef's knife(牛刀).
www.dyk-takagi.jp/product/knives/chefs-knife
But, sorry... I don’t know the way to buy it outside of Japan.
@@JapaneseFoodMusic Thank you so much for the reply. I sent email to them for requesting. :)
Batao pani se dhona hota hai kya last me
I used iodized salt by mistake. Is there any way I can fix this? Or do I need to start over?
That is maybe OK. Kombu that is an ingredient for nukazuke contains iodine a lot.
I don't see iodized salt in Japanese super market, that is because Japanese eat seaweed, such as kombu well everyday.
入れ物の、ツボはどこのものですか？
大きさは、どのくらいですか？
返信遅くなりごめんなさい！コメントありがとうございます😊
こちらは加藤さんが作る甕という商品で６合サイズになってます。高さで言うと17cmぐらいですね！
@@JapaneseFoodMusic
回答、ありがとうございます。
わたしも、同じものが欲しかったので、検索してみます。
うれしい🎵😍🎵
Is it okay for the rice bran to be dry or do it have to be wet?
Thanks for your comment !
You should keep rice bran to be wet by adding vegetables.
I didn't know ears could have gag reflexes until I heard this 11:30
Will you please tell me the ingredients in comment
Thanks for your comment and your interest in my recipe 😊
I will tell you when I’m ready :)
Sorry for my late reply ! I’ve just written the ingredients in the description :)
Why the rice bran have to get massage every day??
The purpose of mixing the Rice Bran daily is to remove gas pockets and prevent mold from growing.
Shinchan brought me here
Nahi khana baba ye its iritating pickle
🤢🤮🤮🤮