ぬかみそ
ぬかみそ
noun
rice-bran paste (for pickling)
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.
ぬかみそを毎日かき混ぜる。
I stir the rice-bran paste every day.
祖母のぬかみそは何十年も使い続けている。
My grandmother's rice-bran paste has been in use for decades.
ぬかみそに塩を足さないと、味が薄くなってしまう。
If you don't add salt to the rice-bran paste, the flavor becomes too weak.
Also written as 糠味噌. Composed of 糠 (rice bran) + 味噌 (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 (pickling bed) is a traditional household skill passed down through generations.
COMMON COLLOCATIONS:
- ぬかみそ漬け: vegetables pickled in rice-bran paste
- ぬかみそ床: the rice-bran pickling bed
- ぬかみそをかき混ぜる: to stir the rice-bran paste
- ぬかみそが臭い: the rice-bran paste smells
SIMILAR WORDS:
- 糠床: rice-bran pickling bed — the container of ぬかみそ used for pickling
- 漬物: pickles — the general term for all Japanese pickled vegetables
- 味噌: miso — fermented soybean paste (different product despite the shared name element)