ぬかみそ

ぬかみそ
noun
rice-bran paste (for pickling)
colloquialfood
1. rice-bran paste; nuka miso
A fermented mixture of rice bran, salt, and water used as a pickling medium for vegetables. The paste is maintained and reused over months or years, developing complex flavors.
ぬかみそを毎日(まいにち)かき混(ま)ぜる。
I stir the rice-bran paste every day.
祖母(そぼ)のぬかみそは何十年(なんじゅうねん)も使(つか)い続(つづ)けている。
My grandmother's rice-bran paste has been in use for decades.
ぬかみそに塩(しお)を足(た)さないと、味(あじ)が薄(うす)くなってしまう。
If you don't add salt to the rice-bran paste, the flavor becomes too weak.

Also written as 糠味噌(ぬかみそ). Composed of 糠(ぬか) (rice bran) + 味噌(みそ) (miso, fermented paste), though ぬかみそ is not actually miso — the name comes from its paste-like texture. Maintaining a ぬかみそ床(どこ) (pickling bed) is a traditional household skill passed down through generations.

Common collocations

  • ぬかみそ漬(づ)け: vegetables pickled in rice-bran paste
  • ぬかみそ床(どこ): the rice-bran pickling bed
  • ぬかみそをかき混(ま)ぜる: to stir the rice-bran paste
  • ぬかみそが臭(くさ)い: the rice-bran paste smells

Similar words

  • 糠床(ぬかどこ): rice-bran pickling bed — the container of ぬかみそ used for pickling
  • 漬物(つけもの): pickles — the general term for all Japanese pickled vegetables
  • 味噌(みそ): miso — fermented soybean paste (different product despite the shared name element)

Related Words

Compare: 漬物(つけもの) (pickles)
Compare: 味噌(みそ) (miso)
general
Added 2026.4.20 22:16 · Revised 2026.9.2 13:02
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