Comments on: How to Make Nukazuke: Fermenting Nukadoko

By: Kerrie O'Neill

Kerrie O'Neill — Tue, 21 Dec 2010 06:48:40 +0000

To prepare nukadoko bamboo shoots, do I use prepared (boiled) shoots or raw, uncooked shoots. I am very much wanting to try and would appreciate your knowledge. Thanking you, Sincerely, Kerrie O’Neill

By: Richard Okumura

Richard Okumura — Wed, 04 Aug 2010 17:34:31 +0000

I enjoyed the article on making nukadoko. Do you have a recipe to make
narazuke with ao shima uri?
BTW, Kyoto is my favorite city to visit and explore.

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 02 Mar 2009 03:55:54 +0000

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:-)

By: Arun

Arun — Sun, 01 Mar 2009 15:32:21 +0000

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?