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.
Posts Tagged ‘nukazuke’
Kyoto Vegetable Garden: Kyoto Cucumber Nukazuke
Nukazuke Report: Nanohana Nukazuke
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
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
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
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…
