糠(ぬか)

ぬか
noun
rice bran
foodcooking
1. rice bran; outer husk removed in milling
The outer layer of brown rice that is removed during milling to produce white rice. Used extensively in traditional Japanese pickling and as a fertilizer.
糠(ぬか)で漬物(つけもの)を作(つく)る。
Make pickles with rice bran.
糠床(ぬかどこ)を毎日(まいにち)かき混(かきま)ぜる。
Stir the rice bran bed every day.
玄米(げんまい)を精米(せいまい)すると糠(ぬか)が出(で)る。
When you mill brown rice, rice bran comes out.

Common collocations

  • 糠漬(ぬかづ)け: nukazuke (vegetables pickled in rice bran); also written 糠漬(ぬかづ)け
  • 糠床(ぬかどこ): rice bran pickling bed
  • 米糠(こめぬか): rice bran (more formal term)
  • 糠油(ぬかあぶら): rice bran oil

Similar words

  • ふすま: wheat bran (from wheat milling; not from rice)

Related Words

Related: 精米(せいまい) (rice polishing)
Compare: 籾殻(もみがら) (rice husk)
general
Added 2026.6.13 12:40 · Revised 2026.9.2 13:02
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