Once you know it, you'll want to start right away! Ideas for home-fermented "nukazuke" food that can also be used for "meat and fish"

Hello. I am Ayumi Nakaganji, a chef.

One of the things I've started doing this spring is making pickled vegetables. I don't really have any food preferences, but I'm not a fan of pickles (takuan).

So, although I knew it would be good for my health, I had never thought about making pickles myself. However, a rice shop I met sent me a set of raw rice bran, salt, etc., so I decided to give it a try.

And it turned out to be quite fun.

Image: Ayumi Chuganji

Also, these days it has become possible to make pickles without any hassle.

There are many different types available, including those that are already sold as bran beds, roasted bran, raw bran, types that you make yourself by adding salt and water, types that don't require stirring every day, and tube types that you can spread on vegetables, so it may be easy to get started.

Not only can you pickle vegetables as they are, but you can also pickle anything for a wide variety of options!

Pickled vegetables can be eaten as is, of course, but they can also be chopped up and added to natto, or pickled cucumbers and ginger juice can be mixed with small sardines to make a quick dish (see photo below). Old pickles can be chopped up and added to fried rice (like mustard greens), or to tartar sauce (like pickles), and carrots can also be used as ingredients in miso soup.

Image: Ayumi Chuganji

It's actually OK to use it for things other than vegetables. For example, boiled eggs will lose moisture and become a little firmer, and have a nice aroma of rice bran. If you soak them for a day or so, they'll also be good as a side dish for your lunch box.

Image: Ayumi Chuganji

You can also marinate meat and fish with this excellent rice bran bed!

You can even marinate meat and fish in it.

When pickling raw meat or fish, make sure to use a separate bran bed for vegetables and other foods that can be eaten as is. I recommend separating the bran into separate zippered storage bags, one for meat, one for fish, etc.

So, I tried pickling half a raw chicken wing in rice bran.

Marinate it in a ziplock bag for about 2 days, remove the air, rinse off the bran, wipe with paper towel, and then grill it on a fish grill. We recommend brushing the surface with oil.

Image: Ayumi Chuganji

When you put it in your mouth, you can smell the faint aroma of rice bran and the sour taste is great. This also makes a great snack.

Another recent favorite is salt-boiled chicken liver pickled in rice bran. This, this, is... dangerously delicious and makes you want to drink too much!!! I think I quite like it.

Image: Ayumi Chuganji

This means I can pickle a variety of things, and it's fun every day as it's like an experiment to find the balance that I like, depending on the condition of the bran, the temperature, the pickling time, etc.

Fermentation progresses easily in the coming season, and there are many vegetables that are perfect for pickling, such as cucumbers and eggplants, so it is said to be the recommended season to start making pickles.

It's fun to observe the changes in the condition and aroma of the rice bran bed every day. I have quite a few friends who say, "I gave up on rice bran bed!" but I think it's also important to have a relaxed attitude and think, "I can quit if I can't continue." Or something like that, as a total beginner who just started.

It's surprisingly easy to make, and the cost of materials isn't that high, so why not join us and start your rice bran starter life? (Text by Ayumi Chuganji)
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