Thank you so much for your kind words! I truly appreciate it 🙏🏻 Working solo can be a challenge, but your encouraging comments make it all worth it. Many thanks again! I'd like to visit Switzerland someday 😊
Thank you so much for posting and sharing this amazing Japanese pickles. It means a lot to me. Beautiful preparation this must be authentic Nukazuke i luv it ❤️
Hello. Thank you for your pleasant comment! I appreciate your kind words🥰 I make Nukazuke with lots of vegetables every day😊 Nukadoko has also increased to 2 containers😂 Your comment made my day! Have a nice day too❤️
Thank you for your comment! I want to add to the explanation with Nukadoko. It takes from 1 week to 10 days until Nukadoko is completed. Vegetables that have been pickled in Nukadoko are only strong in salt till then. So I use scraps of vegetables until Nukadoko ferments.
aquestiin, first, nukazeke resulted very well. I even eat in breakfast a bit toasted black sesame oil on top..amazing. Question is nukadoku started to be a bit watery and i couldn´t find this ceramic cup with wholes in Portugal. What would you suggest me to get the excess water from my nukadoku? Thank you🙏
Hello! Sorry for the late reply. It's great that you are enjoying nukazuke! I never thought of toasting it with a bit of black sesame oil - that sounds amazing! For removing the excess water from your nukadoko, please check the description of the nukadoko video. There is a link to another video called "Daily care to ferment the Nukadoko well." This video explains how to take care of your nukadoko, including how to remove excess water. I hope this helps! Have a great day :)
@@cookingJapan Thank you. That´s very helpful. 🙏. I have done Nukazuke with beetroot, its stained my nukadoko, i think i shouldn t have used beetroot. Actually am not toasting pickles directly, i just season them with toasted black sesame oil before eat and toasted black sesame oil amplify the taste.🤩
@@sulecanberk7608 Adding black sesame oil sounds delicious! Yes, I also love beetroot nukazuke. But beetroot can stain the nukadoko pink, so I keep a separate nukadoko just for beetroot. I should have mentioned that earlier. It sounds like you're really enjoying making nukazuke!
Hello! Thank you for your comment. Nukadoko can last for decades with proper care, but it can also deteriorate quickly if not maintained well. I have a video titled "How to Maintain Your Nukadoko Every Three Months" that covers the care and maintenance. Since I can’t post a link in the comments, I’d be happy if you could check it out through the link in the video description. Thank you for watching!
Hello! Thank you for watching the video. In Japan, some people keep using their nukadoko for decades, and with proper care, you can keep it going for a long time. As you use it, the amount of rice bran will decrease, so you’ll need to add fresh rice bran to maintain it. In my case, when the amount of nuka gets down to about half of the container, I add more rice bran and continue to take care of it. For reference, there’s a video in the description about how to maintain your nukadoko every three months (How to Maintain Your Nukadoko Every Three Months). But if you notice that the pickles don’t taste good anymore, or the nukadoko doesn’t seem to be working well, it’s okay to throw it out and start fresh. You don’t have to stick with the same one for years! I’ve made plenty of mistakes myself 😅
Please keep producing this amazing content! Beautiful and delicious too. Greetings from Switzerland.
Thank you so much for your kind words! I truly appreciate it 🙏🏻 Working solo can be a challenge, but your encouraging comments make it all worth it. Many thanks again! I'd like to visit Switzerland someday 😊
Thank you so much for posting and sharing this amazing Japanese pickles. It means a lot to me. Beautiful preparation this must be authentic Nukazuke i luv it ❤️
Hello. Thank you for your pleasant comment!
I appreciate your kind words🥰
I make Nukazuke with lots of vegetables every day😊
Nukadoko has also increased to 2 containers😂
Your comment made my day!
Have a nice day too❤️
I did check your others cook would you mind to teach us how to make miso mackerel or any fish which is good for miso. Looking forward on it thanx
@@rubydoton314
Thank you for your suggestions!
I was thinking about introducing mackerel cooked with Miso!
I hope you'll enjoy it.
@@cookingJapan oh wow! Great i can’t wait for it thank you so much i do appreciate it 😊 more power ♥️
@@rubydoton314 Thank you, too🙏😊
What a beautiful video! Also, the food looks so tasty. I want to eat my screen 🙂
Thank you for your comment!
I want to add to the explanation with Nukadoko.
It takes from 1 week to 10 days until Nukadoko is completed.
Vegetables that have been pickled in Nukadoko are only strong in salt till then.
So I use scraps of vegetables until Nukadoko ferments.
aquestiin, first, nukazeke resulted very well. I even eat in breakfast a bit toasted black sesame oil on top..amazing. Question is nukadoku started to be a bit watery and i couldn´t find this ceramic cup with wholes in Portugal. What would you suggest me to get the excess water from my nukadoku? Thank you🙏
Hello! Sorry for the late reply. It's great that you are enjoying nukazuke! I never thought of toasting it with a bit of black sesame oil - that sounds amazing!
For removing the excess water from your nukadoko, please check the description of the nukadoko video. There is a link to another video called "Daily care to ferment the Nukadoko well." This video explains how to take care of your nukadoko, including how to remove excess water. I hope this helps!
Have a great day :)
@@cookingJapan Thank you. That´s very helpful. 🙏. I have done Nukazuke with beetroot, its stained my nukadoko, i think i shouldn t have used beetroot. Actually am not toasting pickles directly, i just season them with toasted black sesame oil before eat and toasted black sesame oil amplify the taste.🤩
@@sulecanberk7608 Adding black sesame oil sounds delicious! Yes, I also love beetroot nukazuke. But beetroot can stain the nukadoko pink, so I keep a separate nukadoko just for beetroot. I should have mentioned that earlier. It sounds like you're really enjoying making nukazuke!
@@cookingJapan Oh WOOW! Knowing this made me relief😂😂😂. We both have pink nukazuke😎😎😎
How long does the wet rice brand last in the refrigerator, and how to maintain it to extend the shelf life.
Hello! Thank you for your comment. Nukadoko can last for decades with proper care, but it can also deteriorate quickly if not maintained well. I have a video titled "How to Maintain Your Nukadoko Every Three Months" that covers the care and maintenance. Since I can’t post a link in the comments, I’d be happy if you could check it out through the link in the video description. Thank you for watching!
how often can u resuse the "batter" for further badges usually before it becomes "used up"/not usable for further badges?
Hello! Thank you for watching the video. In Japan, some people keep using their nukadoko for decades, and with proper care, you can keep it going for a long time. As you use it, the amount of rice bran will decrease, so you’ll need to add fresh rice bran to maintain it. In my case, when the amount of nuka gets down to about half of the container, I add more rice bran and continue to take care of it. For reference, there’s a video in the description about how to maintain your nukadoko every three months (How to Maintain Your Nukadoko Every Three Months). But if you notice that the pickles don’t taste good anymore, or the nukadoko doesn’t seem to be working well, it’s okay to throw it out and start fresh. You don’t have to stick with the same one for years! I’ve made plenty of mistakes myself 😅