How to Maintain Your Nukadoko Every Three Months
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- Опубліковано 31 тра 2024
- Welcome to Itadakimasu Recipe! In today's video, I'll show you how to maintain your Nukadoko（fermented rice bran mixture） once every three months. Wondering what to do when it gets too watery? When to add more nuka and chili powder? How to keep it going for a long time while you're away? I'll teach you the tips and tricks to keep your Nukadoko healthy. Enjoy!
[Timecode]
0:00 Daily care of Japanese pickles
3:15 When it gets watery
4:21 Care every 3 months
5:55 Timing to add mustard powder
6:25 If the amount of Nukadoko decreases
8:11 If you can't stir for a long time
8:27 I'll enjoy having Nukazuke! Itadakimasu
[Ingredients]
5 cm square Konbu
3 red peppers
5g powdered mustard
50g rice bran (raw or roasted bran)
3g salt
Japanese mustard powder used in the video
www.yamasei.jp/karai-detail
Japanese mustard powder relatively easy to find overseas
www.sbfoods.co.jp/products/de...
[Related video]
How to make Nukadoko
• How to Make Nukadoko &...
[Music]
relax123
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composer : Masami Tomoshige
作曲者 : トモシゲマサミ
#Nukadoko #japanese_pickles #caretips - Навчання та стиль
The care you show for your fermented “creatures” is beautiful.
Hello! Thank you so much for watching and thank you for saying that! I'm very glad. Arigato 😊
great music and video texture, love the content . i cant believe theres only so little subscriber
Thank you so much for your kind words 🙏🏻 I'm glad you enjoyed the music, my video. It's exciting to think about how you stumbled upon my video! Your encouragement means a lot to me. Arigato! Thanks again for watching! Have a beautiful day 🥰
such a great information
Thank you for always watching! 🙏😊
@@cookingJapan Pleasure🤩.I have a question, i have bought a nukadoko ready, should i still go for spending time on the initial discarded vegetable step or it is just for home-made nukadoko? Merci
@@sulecanberk7608 Hello! I see you've bought a nukadoko. It's great to know it's available overseas! Generally, with store-bought nukadoko, you don't need to go through the initial discarded vegetable step. However, these ready-made versions can be quite salty at first. If it tastes too salty, you might want to do the discarded vegetable step a few times. Welcome to the world of nukadoko!
@@cookingJapan Thank you. Yes i found in an online supermarket from France. They sell only high quality of Japanese products. I was lucky to find there.
@@sulecanberk7608 That's amazing! I'm surprised that you can get nukadoko in France. Moreover, it's incredible that you are trying to make nukazuke outside of Japan! I think nukazuke is a unique fermented food among pickles worldwide. I hope it turns out well for you!
Thank you for this! I have tried the recipe from the book by Machiko Tateno several times but mine always seems too wet. I haven’t been leaving it out after adding more dry 🧐 I will start again with your good advice ! 💕💕💕
Hello! Thank you so much for watching. You are already trying to Nukazuke! And, you know a lot about Japanese food! I didn't know her😅
Thank you for this video! I learn a lot, and now i can fix my mistake with my
nukadzuka. It is just 3 months old and very watery and sower. I still have a question,
do i have to keep it covered with a plastic lid all the time, or cover it with cloth?
And is it a good idea to add a little bit of brown sugar to promote lactobacteria?
(I saw it in another video on u-tube)
Hello! That's amazing that you're doing nukadoko!
Regarding the cover for the nukadoko container, in Japan, plastic, ceramic, enamel, and wooden lids are commonly used. While cloth can also be used, it is not commonly used in Japan due to issues with odor and insects. I manage my nukadoko in the refrigerator. I tightly close the plastic lid in the refrigerator but open it once a day or more to stir the nukadoko and let in air. Ideally, I would like to use a ceramic container with a lid, but I have yet to find a container I want to try. I want to try making my own nukadoko container someday:)
As for adding sugar to the nukadoko, I haven't heard of it much, and I don't add it myself. It may be added to promote the growth of lactic acid bacteria, but I don't think it's necessary. Vegetables are enough!
Everyone fails with their nukadoko many times. When I first started, I didn't have the confidence to tell if it was rotten or fermenting and threw it away a few times. If you're unsure about the quality or safety, I recommend disposing of it. You can always try again!
@@cookingJapan Thank you!, i will try to fix it first by adding mustard
and everything else you recommend in your video
What kind of mustard powder do you use ?
Thank you for watching the video! The mustard I use is Japanese mustard powder (Karashi). I use a type of Japanese mustard powder called "Oni Karashi", which is known for its intense spiciness and strong mustard flavor. Incidentally, since I can't post links in the comments section, I'll put a link in the description to the mustard I use! The most easily accessible Japanese mustard powder overseas might be the one in the small can from S&B. I'll also link to it for your reference. Thanks again!
Thanks for the valuable information! This is the first time of making my own homemade nukadoko, but something’s wrong.. It’s too chewy almost like a mochi. Why nukadoko gone like mochi? 😭 Sadly, there is a limit to get informations about Nukadoko in other country but japan.. 😭 Could you give me some advice?
You made your own homemade nukadoko! That’s impressive as it takes time and effort.👏
It seems your nukadoko is chewy like mochi... You might benefit from spending more time on the initial discarded vegetable step. Extend the period to about 20 days. These vegetables provide the nutrients and moisture necessary for the fermentation process.
For the first 10 days, mix the nukadoko from the bottom up twice a day. For the next 11-20 days, mix it once a day. Change the discarded vegetables every 5 days.
When you change the discarded vegetables, try to remove as much rice bran as possible from them. Then, squeeze the discarded vegetable juices back into the nukadoko. This transfers the lactic acid bacteria from the vegetables to the nukadoko and helps make it good.
I hope this helps. Making nukadoko can be challenging outside Japan due to limited information. Search Google for 'ぬか床 手入れ' to find lots of information about nukadoko (in Japanese).
Thank you for watching my video🙏🏻😊
OMG It’s a precious advice! Thank you so much! I’ll try this right away!
Also thank you for the keyword for searching! 🥹
It will be a perfect direction to the journey with my nukadoko 😌
@@july3519 I'm glad😊 Enjoy Nukadoko!