My neighbor, a nearly 90-year-old, super-genki (healthy), giggling and beautiful Japanese lady has maintained an impressive fermenting pot of goodness for over half her lifetime, making all sorts of ...

Everyone’s been posting their home-cooked chocolate cakes, classic Japanese dishes or fancy home-baked bread on Instagram for the past month or more. But before you reach for another 1kg bag of flour, ...

Nukazuke are traditional Japanese pickles fermented in a rice bran bed, offering a tangy and probiotic-rich accompaniment to meals. This simplified recipe guides you through making these pickles at ...

The Japanese use the offcuts from processing rice to ferment vegetables, and there’s no reason we can’t do the same with oats and bran “It’s kind of like a compost recipe,” said Dr Johnny Drain, a ...

Master fermenter Adam James, of Hobart’s Rough Rice, on how to make crisp and refreshing nukazuke pickles. For the past six years, I’ve made an annual pilgrimage to Japan and, over that time, I’ve ...

Whether it’s Indian achaar or Japanese nukazuke, pickles of all varieties are featured on menus around the city, and not just as side dishes. What was once used as a necessary form of preservation is ...

When I moved from Japan to the U.S. in the 1990s, it wasn't always easy to get the ingredients I knew and loved. But there were some staples that were easier to come by, like whole grains and beans.

Try your hand at making traditional Japanese Nukazuke, a unique and flavorful rice bran pickle! This easy recipe will guide you through fermenting vegetables in a rice bran bed for a tangy, ...

The nukazuke method of pickling vegetables in a fermented rice bran bed called a nukadoko was developed in the 17th century. Since vegetables pickled in a nukadoko absorb Vitamin B1 from the rice bran ...

It’s labeled simply “the stinky stuff” in the kitchen of Daikaya. The fermented rice husk paste pickles cucumbers and daikon to create a traditional Japanese specialty called nukazuke on the ...