Nukazuke Report: Our nukadoko pickling bed started to get pungent, I knew it was time to pickle our first vegetables. I chose hinona, a traditional vegetable from neighboring Shiga prefecture. It is a very long and narrow turnip.

We hadn’t cooked hinona before but it is a common sight in Kyoto in the winter. Usually it is pickled in sweetened vinegar. I want to say that I have had it as Narazuke some years ago, but I maybe wrong.

Hinona is quite long so I softened them up with some salt first to get them to bend enough to fit in our pickle pot. I just washed them well and then sprinkled some salt on them and let them sit for about an hour.

Of ocurse, all the greens are pickled and eaten as well.

Hinona Turnip

Hinona Turnip Detail

This is a very beautiful veggie and I am interested in learning other ways to cook it.

Day One: Burying the Vegetables

Bury Vegetable in Nuka

Bury Vegetable in Nuka

Bury Vegetable in Nuka

Day Two: Mixing and Turning the Nukadoko
Mixing and turning the nukadoko is essential to prevent spoilage. It is required everyday. It takes less than a minute.

Mixing and Turning the Nukadoko

Mixing and Turning the Nukadoko

Pressing Down the Nukadoko

We are trying to figure out the Zen of Nukazuke and will post articles from time to time on our progress.