http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fhow-to-make-nukazuke-fermenting-nukadoko%2F&seed_title=How+to+Make+Nukazuke%3A+Fermenting+Nukadoko Dedicated to the culinary culture of Kyoto, Japan. Sat, 31 Jul 2010 07:07:02 +0000 hourly 1 http://wordpress.org/?v=abc http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fhow-to-make-nukazuke-fermenting-nukadoko%2F&seed_title=How+to+Make+Nukazuke%3A+Fermenting+Nukadoko/comment-page-1/#comment-3609 Marc @ NoRecipes Mon, 02 Mar 2009 03:55:54 +0000 http://kyotofoodie.com/?p=2366#comment-3609 My great grandmother who lived to be 99 always had a clay pot full of nuka fermenting the nasu or kuri from her garden. To this day, the smell and texture brings me back to that happy time when I'd get up early in the morning to go tend to the hatake, or head to the ocean to go sakanatsuri with my grandfather. They also pickled their own rakyou and umeboshi, and made something similar to umeshu but with yama momo. Thanks for evoking those nice memories:-) My great grandmother who lived to be 99 always had a clay pot full of nuka fermenting the nasu or kuri from her garden. To this day, the smell and texture brings me back to that happy time when I’d get up early in the morning to go tend to the hatake, or head to the ocean to go sakanatsuri with my grandfather. They also pickled their own rakyou and umeboshi, and made something similar to umeshu but with yama momo. Thanks for evoking those nice memories:-)

]]> http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fhow-to-make-nukazuke-fermenting-nukadoko%2F&seed_title=How+to+Make+Nukazuke%3A+Fermenting+Nukadoko/comment-page-1/#comment-3590 Arun Sun, 01 Mar 2009 15:32:21 +0000 http://kyotofoodie.com/?p=2366#comment-3590 You say that the first couple of batches of vegetables aren't usually eaten..so about how long does it take from making the nukadoko to being able to eat your pickles? Also, after you added the beer, did you mix it or leave it on top? You say that the first couple of batches of vegetables aren’t usually eaten..so about how long does it take from making the nukadoko to being able to eat your pickles? Also, after you added the beer, did you mix it or leave it on top?

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