Nukazuke is a traditional Japanese pickle made using rice bran. The ingredients for making nukazuke include rice bran, salt, water, and various vegetables. To make nukazuke, start by preparing the nukadoko, which is the rice bran mixture used for pickling. Mix rice bran, salt, and water in a container to create the nukadoko. Let the nukadoko ferment for a few days to develop its flavor. Once the nukadoko is ready, bury the vegetables of your choice in the nukadoko and let them ferment for several days to several weeks, depending on the desired level of pickling. Nukazuke has a unique and complex flavor due to the fermentation process and is often enjoyed as a side dish or used as a garnish for rice dishes.
