Nukazuke is a traditional Japanese pickle made by fermenting vegetables like eggplant, cucumber, or daikon in rice bran. Other types of pickles like “asazuke” also exist.
糠漬け （ぬかづけ / Nukazuke）
Rice bran pickled vegetables
Category
Side dish
Main Ingredient
Vegetables
When / How to Eat
Often served in small portions as a side dish to rice, especially at breakfast or in set meals. Also enjoyed with sake.
Cultural Background
Traditionally, families maintain a “nuka bed” for fermenting at home, sometimes passed down through generations. Flavor and ingredients vary by region.
Cautions
Overfermentation can cause strong odor or sourness. Proper care of the fermentation bed is essential.
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