1.
rice-bran pickles; nukazuke
Vegetables preserved by burying them in a fermented rice bran (nuka) bed. A traditional Japanese pickling method that produces distinctively tangy, umami-rich pickles.
Usage
糠漬け is one of the most traditional forms of Japanese pickling. The key component is the 糠床 (rice bran bed), a mixture of rice bran, salt, and water that ferments over time. Common vegetables used include cucumbers, daikon, eggplant, and carrots.
Common collocations
- 糠床 (rice bran bed for pickling)
- 糠漬けを漬ける (to make rice-bran pickles)
- 自家製の糠漬け (homemade rice-bran pickles)
Cultural note
Maintaining a 糠床 is seen as a hallmark of a well-kept Japanese household. Some families pass down their bran beds through generations.
Related Words
Related:
酢漬け (vinegar pickle)