Kokujo - Rice Bran for Tsukemono 800g

Japanese rice bran, also called nuka, is the outer shell of the rice grain. It is traditionally used as a fermentation base in the preparation of Japanese fermented vegetables, called tsukemono. This ancient method involves submerging vegetables (cucumbers, eggplant, radishes, etc.) in a bed of fermented rice bran, known as nukadoko. This natural process allows the vegetables to ferment while developing a unique, slightly tangy umami flavor and a crisp, yet tender texture.



This product is a finely ground roasted rice bran powder, freshly prepared to preserve all its aromatic richness. Thanks to its convenient refill format, it's perfect for maintaining or revitalizing your homemade nukadoko when the volume diminishes. A must-have for fans of home fermentation and authentic Japanese cuisine.

Rice bran.