Comments on: Nukazuke Report: Nanohana Nukazuke

By: Peko Peko

Peko Peko — Mon, 12 Oct 2009 11:02:32 +0000

Hello SMMama, Yes, on flowery and grassy stuff, you lose a lot of nukudoko.

By: SMMama

SMMama — Mon, 12 Oct 2009 10:17:01 +0000

Ooo thank you for the muslin tip to catch the nuka – I have been picking the flowering heads of bokchoy, brussel sprouts, broccolini, tatsoi – any brassicas we have in the garden, and was losing a lot of bran.

By: Peko Peko

Peko Peko — Fri, 03 Apr 2009 08:44:22 +0000

Hello multikulinaria,

Yes, they are both tasty and healthy!

Fermentation is not difficult. See details in our other articles. (http://kyotofoodie.com/tag/nukazuke/) Apparently, other kinds of bran can be used. We started out with just an enameled cooking pot, like you would boil pasta in. A ceramic, glass or plastic container is fine. Traditionally many households in Japan used a wooden container. With wood, excess water can run out. Give it a try!

By: multikulinaria

multikulinaria — Fri, 03 Apr 2009 08:39:21 +0000

Till today I had no idea that rape blossoms were eatable…

That fermenting procedure sounds like something I’d like to try. I just wonder whether there is a chance to find the necessary pot and ingredients here (Berlin) and if so, at what cost…

By: Peko Peko

Peko Peko — Fri, 03 Apr 2009 08:37:00 +0000

Hi Dan, Welcome to KyotoFoodie. Yes, in the photos it does look similar to broccoli. But up close, it doesn’t.

By: Dan

Dan — Fri, 03 Apr 2009 08:33:20 +0000

Lol kind’a look like pickeled brocoli XP