Posts Tagged ‘nukazuke

Kyoto Vegetable Garden: Kyoto Cucumber Nukazuke

Kyoyasai: Garden Grown Cucumber Nukazuke 京野菜ぬか漬け
Kyoyasai: Garden Grown Cucumber Nukazuke 京野菜ぬか漬け
Say hello to the KyotoFoodie Kyoto vegetable garden! We are trying to grow some authentic, traditional Kyoto vegetables this year.

Nukazuke Report: Nanohana Nukazuke

Nanohana (Rape Blossom) Nukazuke 菜の花ぬか漬け
Nanohana (Rape Blossom) Nukazuke 菜の花ぬか漬け
Homemade nukazuke is turning out to be one of my all time favorite foodie discoveries! I cannot stop! I have been pickling springtime vegetables like kokabura (baby turnip), uri and nanohana (rape blossom) in my nuka pot the last few weeks and having great fun.

Nukazuke Report: Uri Nukazuke Onigiri

Nukazuke Report: Uri Nukazuke Onigiri
Nukazuke Report: Uri Nukazuke Onigiri
Itadakimono: Early spring is the time to enjoy uri, a cucumber-like gourd that is in season here for just a few weeks. The only way I know to eat this vegetable is as tsukemono. In March and April, I often go to Nishiri to buy their uri that is simply and lightly pickled…

How to Make Nukazuke: Pickling Vegetables

How to Make Nukazuke: Pickling Hinona Turnips 日野菜蕪 ぬか漬け
How to Make Nukazuke: Pickling Hinona Turnips 日野菜かぶ ぬか漬け
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.

How to Make Nukazuke: Fermenting Nukadoko

How to Make Nukazuke: Fermenting the Nukadoko (Nuka Bed) ぬか床の発酵
How to Make Nukazuke: Fermenting the Nukadoko (Nuka Bed) ぬか床の発酵
Nukazuke Report: Our nukadoko is coming along well. The season is cold now so fermenting took some time. I added half a can of Japan’s best beer: Yona Yona Ale and kept the pickle pot warmish for a few days. We added a lot of turnip greens, not…

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