5 from 4 votes

Nukazuke, a traditional Japanese rice bran pickle, is a delicious addition to any meal. With our easy recipe using ready-made rice bran bed, you can enjoy the benefits of this fermented food in no time!

Looking for easy pickles recipes? Try my Pickled Daikon, Pickled Cucumber, or Pickled Napa Cabbage!

Featured Comment

From KC: “Great explanation, thank you! I bought the ready-made bag, and this method of fermentation is much easier and has less odor than other pickling processes I was using.”

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

Easily create your own nukazuke with ready-made nukadoko.
Experience the authentic taste of beloved Japanese pickles at home.
Find various options for pickling ingredients!

Nukazuke

Nukazuke is a traditional Japanese pickle made by fermenting vegetables in a rice bran bed called Nukadoko. With its tangy flavor and crunchy texture, nukazuke is not only tasty but also nourishing. It’s often enjoyed alongside rice dishes and makes a common snack when paired with alcoholic beverages.

Recipe Ingredients

You’ll need the following ingredients to make this Nukazuke Recipe:

Ready-made Nukadoko is a pre-made rice bran mixture including rice bran, salt, kombu (kelp), chili pepper, and dried shiitake mushrooms. Making nukadoko from scratch takes time but this ready-made nukadoko uses the same basic ingredients, but it has already gone through the fermentation process, making it ready to use for pickling vegetables. You can find it at a Japanese grocery store or online.
Vegetables: Carrots, cucumber, and daikon are popular choices for nukazuke. For additional options, refer to the “Variations” section below.

How To Make Nukazuke: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Peel and cut vegetables.

Step 2

Transfer the ready-made nukadoko into an airtight container, then add water to prepare it.

Step 3

Put the vegetables in the nukadoko and store the container in the fridge to pickle.

Step 4

Take out the nukazuke and rinse the bran off.

Slice them and savor the authentic taste of Japan with this nukazuke – the classic Japanese side dish!

Recipe Tips

When using ready-made nukadoko for the first time, it may not have been fully fermented. As a result, when pickling vegetables with it, the nukazuke may have a strong salty taste. However, the salt concentration will become moderate after pickling the vegetables 2 to 4 times.
Be sure to rinse off the rice bran before cutting the nukazuke, as the nukadoko contains a large amount of salt that can overpower the delicious taste of the pickle if not washed off.
It is important to note that nukazuke is typically high in sodium, depending on the type of nukadoko used. Therefore, it should be enjoyed in moderation (a few slices per meal) as part of a balanced diet.
When pickling vegetables with a high moisture content, the nukadoko becomes damp. However, you can remove the excess water with a paper towel or a water remover (see the “Nukazuke Container”). Then, add more fresh rice bran and salt to continue using it.

Storage

After slicing the nukazuke, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to three days.

Variations

Nukazuke can be made with a variety of ingredients, and here are popular choices and pickling times:

Cucumber: 1/2 day
Carrot: 1 day
Daikon: 1 day
Okra: 6 hours
Eggplant: 1 day
Turnip: 6 hours
Bell Peppers: 6 hours
Cherry Tomatoes: 1 day
Celery: 1 day
Avocado: 1/2 day
Boiled Eggs: 1/2 day
Tofu: 1 day

Nukazuke Container

For making nukazuke, it is recommended to use a container made of resistant to salt and acid, such as ceramic, glass, or enamel. The container should be large enough to accommodate the nukadoko and the vegetables to be pickled and should have an airtight lid to prevent air from entering the container during the fermentation process.

I recommend an enamel container, specifically the Noda Horo Enamel Nukazuke Pickle Storage Container. This container comes with a water remover, which helps remove excess moisture from vegetables.

To use it, simply place it in the rice bran and remove any water. The image above shows its appearance after approximately one month of pickling (noticeably softer compared to when first used).

What To Serve With

I recommend serving nukazuke with tuna mayo onigiri, natto miso soup, and kiriboshi daikon salad. Simple onigiri and nukazuke pair perfectly!

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Easy Nukazuke Recipe Using Ready-Made Rice Bran Bed

5 from 4 votes

Print Pin Save

Prep: 5

Cook: 1

Total: 1 5

Servings: 10 servings or more

Author: Juri Austin

Equipment

Large Food Container

Ingredients

Instructions

Prepare Vegetables: Peel daikon and carrot, and cut them lengthwise in half or into quarters to fit comfortably in the container. Cut off the end of the cucumber.
Prepare Nukadoko: Transfer the ready-made nukadoko into an airtight container, add water, and blend thoroughly to create the nukadoko mixture (following the package instructions).
Pickle: Bury the vegetables in the nukadoko and flatten the surface. Close the container and refrigerate for half day for cucumber and a full day for daikon and carrot.
Serve: Take out the nukazuke, rinse the bran off, and slice them.

Video

Notes

Storage: After slicing the nukazuke, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to three days.
Nutrition is calculated based on three slices of cucumber (20g).
It may not have been fully fermented when using ready-made nukadoko for the first time. As a result, when pickling vegetables with it, the nukazuke may have a strong salty taste. However, the salt concentration will become moderate after pickling the vegetables 2 to 4 times.
Be sure to rinse off the rice bran before cutting the nukazuke, as the nukadoko contains a large amount of salt that can overpower the delicious taste of the pickle if not washed off.
When pickling vegetables with a high moisture content, the nukadoko becomes damp. However, you can remove the excess water with a paper towel or a water remover (see the “Nukazuke Container”). Then, add more fresh rice bran and salt to continue using it.

Nutrition

Serving: 1serving | Calories: 6kcal

Course: Side Dish

Cuisine: Japanese

Keyword: nukazuke, vegan

Did You Make this recipe?Please Leave a star rating!

5 from 4 votes (3 ratings without comment)

2 Comments

KC says:

Dec 11, 2023 at 7:33 AM

Great explanation, thank you! I bought the ready-made bag, and this method of fermentation is much easier and has less odor than other pickling processes I was using.

1. Juri Austin says:
  
  Dec 12, 2023 at 4:31 AM
  
  Thank you for you commend KC! I’m glad to hear this recipe is helpful!