Mrs.SASANOKI's Table ~JAPANESE FUSION DINING

Japanese food culture, NUKA-ZUKE  糠漬け・その後

My NUKA-ZUKE which was started in June is still continued.
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NUKA-ZUKE is a type of Japanese pickle, made by fermenting vegetables in rice-bran (Nuka). Almost any edible vegetable may be pickled through this technique. The taste of Nuka pickles can vary from pleasantly tangy to very sour, salty and pungent. These pickles also retain their crispness which adds to their popularity.
Many Japanese households had their own Nuka-zuke crocks which are faithfully stirred by hand every day. Due to varying methods and recipes, flavors vary considerably not only from region to region but also from household to household.

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Since I knew that this is one of the food culture decreasing remarkably at home kitchen in Japan now, I started it, it's hard to find the rice-bran here though.
This precious culture must be kept!

When I forgot daily care (mix well the bed by hand twice a day) before, I found something wrong visually, and the smell was slightly strange, too.  I checked for
the solution by internet and put an emergency treatment temporary, then it survived somehow.

6月にスタートした我が家の糠漬け。 
たまに忘れて、1~2日手を入れないことが何度かあったけど、そのつどネットで調べて応急処置を施し、なんとか生存しております。

冬の間はガレージ保管がちょうどよかったけど、このところ昼間の気温が上がってきた
ので冷蔵庫へ移動。 が、冷蔵庫から出したての糠床は冷たすぎる! まるで雪の中に手を入れているようです。 手がしびれて冷え性にはつらい。 うちの冷蔵庫、最近温度調節がうまくいかず(14年目、そろそろ買替え時?)、極端に冷えすぎ! 
これではなかなか発酵が進まない。 でも、これなら一日一回混ぜるのでもいいかも・・・(いや、本当はいけないのでしょう、こんな横着・・・)

季節が変わり、出回っている野菜の種類が豊富になり価格も下がってきました。 
冬はもっぱらにんじん・大根ばっかりでしたが、最近はカラフルにいろいろ漬けてます。
赤ピーマン、セロリ、アスパラガス、きゅうり、カリフラワー、マッシュルーム、ズッキーニ。
ブロッコリーの茎の部分もなかなかイケます。
そのうち、庭で育てた野菜を漬けるのもまた楽しみ。

The season changed, more kinds of vegetables are available now.
Although it was mostly carrot or sometimes Daikon (Japanese radish) during the cold season, there are colorful vegetables in my NUKA-bed now.

Nuka-zuke-0911

  Nuka-zuke-B-0911
Red pepper, cucumber, asparagus,
celery, cauliflower, mushrooms, zucchini, etc.... The part of the stem of broccoli
is nice, too.  I look forward to doing NUKA-ZUKE with ones which I harvested
                            from my vege garden this summer.

Nuka-zuke-1024

  Nuka-doko-1024

味は・・・
まだ、お客様に自信を持ってお出しできるほどではありません。 
夫にはほぼ毎日出してますが、何も言わず、黙って食べてくれてます。。。

糠床を混ぜるたびに、その糠も一口味見しては、「この味、正しいのだろうか???」
糠漬けの見本がないので、比較することもできずにおります。
来年の帰国時に母の50年床の漬物をじっくり味見させてもらおうと思ってるので、
それまではがんぱって続けなければ。

The taste is good, but... it seems that more study and experiences are necessary
to become a NUKA-ZUKE expert.
This profound Japanese food culture must be continued.
So, ...yes, I do my best!


B&Bささの木にお越しのお客様、どなたか、ご教示願います!



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