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From the brand
JapanVillage (Earthink)
Welcome to JapanVillage - Your Gateway to Authentic Japanese Flavors!
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Indulge in the exquisite tastes of Japan from the comfort of your own home with JapanVillage.
We're passionate about bringing you the finest selection of premium Japanese food items, carefully curated to satisfy your cravings for authentic flavors and high-quality ingredients.
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At JapanVillage, our journey begins with a passionate explorer - a dedicated buyer who traverses the length and breadth of Japan, seeking out the most extraordinary and high-quality products.
With an unwavering commitment to excellence, our buyer travels around to uncover hidden gems that capture the essence of Japanese culinary heritage.
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Looking for plant-based options? Explore our range of plant-based ramen noodles, meticulously selected for their exceptional taste and texture.
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Delight in the traditional taste and texture of rice flour with our selection for making mouthwatering mochi desserts, sourced from regions renowned for their superior rice cultivation techniques.
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Dive into the world of umami with our rich and aromatic dashi broth, sourced from long-established manufacturers.
Enjoy the authentic savory umami taste of Japan!
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We're committed to providing you with an exceptional shopping experience, from our carefully sourced products to our customers.
Join us on a culinary journey through Japan and experience the true essence of Japanese cuisine with every bite.
Product Description
What is Nukaduke?
Nukazuke, one of the staple fermented pickles, has been on Japanese tables
and a magnificent nutritional food since there was no means of preservation
such as a refrigerator.
Nukazuke is mainly vegetables pickled in rice bran bed called “Nukadoko” made from mixing rice bran (nuka), salt and water.
Vegetables have microorganisms such as lactic acid bacteria and yeast.
Rice bran mixture (nukadoko) is a suitable environment for those microorganisms to ferment,
which enhance the nutritional value of the vegetables.
The taste of nukazuke can vary from pleasantly tangy to very sour, salty and pungent, depending on the methods and recipe used or region, usually with a crispy, crunchy texture.
Pickles are an important part of Japanese diet, often eaten at the end of a meal and are said to aid in digestion.
Health Benefits
Not only does the fermentation process preserve the vegetables,
but it also increases the nutritional content of some vitamins and minerals compared to eating the
vegetables in their original state.
Vitamin B1, also known as thiamine, is essential for the breakdown of carbohydrates for energy
and plays a huge role in keeping the nervous system happy.
A variety of nukazuke vegetables can increase your intake of other nutrients such as vitamins A, B2, B6, calcium and fiber.
Recommended pickling time
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CucumberSoak whole as is for 12 to 16 hours. |
EggplantCut two slits lengthwise and soak for 24 to 36 hours. |
RadishSplit lengthwise into two and soak for 12 to 16 hours. |
Chinese CabbageCut into quarters and soak for 24 to 48 hours. |
