Introductory class for Nukazuke − 17 Aug 2pm
This is an introductory class for Nukazuke pickles.
For those of you who are not familiar with Nukazuke, Nukazuke is a Japanese preserved food, made by fermenting vegetables in rice bran bed (Nukadoko). It is made without vinegar, and is distinctively crunchy, salty and sour, with wonderful earthy, umami undertones.
To be very honest with you, Nukazuke is a bit tricky among many Japanese ferments. The pickling bed need to be looked after in proper way. However, it is extremely sustainable and healthy (It increases the nutrition of the original vegetables (especially Vitamin B1) up to 16 times!) and of course yummy! So if you are up to the challenge, this class is for you! With proper understanding of the nukazuke mechanism (it is actually quite unique), you can make the nukazuke pickles much more stably.
If you you need nukazuke kit, please book the ticket “with nukazuke kit”. Don’t forget to provide your postal address. Once the booking is made, I will post the Nukadoko pack with everything you need (including 750 g of Nuka (vacuum pack) and other ingredients). The nuka (rice bran) is from natural agricultural rice (These rice has been grown with neither any chemical substance nor fertiliser. The system solely utilises nature’s circulation system and is extremely ecological and sustainable).
The nukadoko recipe I am going to explain is my original which utilise rice koji to support healthy fermentation and boost umami. (NB: You need around 2L flat container, one mixing bowl and some scrap vegetables. I will send the information pack before the lecture.)
The lecture is given online Zoom session in which I cover everything you need to know.
- How to prepare nukadoko?
- How to maintain nukadoko? (Extremely important!)
- Tips to turn (air) nukadoko
- What you can pickle and how?
- Nukazuke system biologically explained?
- Nukadoko troubleshooting
- Q&A
I want to spread the nukazuke culture as it is what you need now to help combating with Covid-19 (I will explain the reason in the lecture). The price is kept very low.
Enquiry: Haruko (info@thekojifermenteria.com)
リクエストがあれば日本語でも開催いたします。長期的な糠床メンテはちょっとしたコツが必要。仕組みを知れば、メンテもしやすくなります。日本語での開催はお問い合わせください。
