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Vegetables from Japan
Rice bran is kneaded with salted water into a bed, the nukadoko, that is fed vegetables and stirred every day. Lactic bacteria take over the bed within about a month, and vegetables buried in it for a day come out lightly sour and salty.
| Rice bran1,800 g | Raw, or roasted at 120 °C for 2 hours[sugiura2024] |
| Water2 L | [sugiura2024] |
| Salt200 g | [sugiura2024] |
| Kombu, chilli and sansho podsTo taste | Households also add citrus peel or astringent persimmon peel[kitakyushu] |
| Vegetables to pickleAbout a day per batch | Cucumber halves, cabbage pieces or quartered Japanese radish[sugiura2024] |
| Starter | spontaneous, or a portion of an old bed (tsugidane) |
Total time across the recorded steps: 41 days
What changes: Salted water is kneaded into the rice bran until it is an even, damp bed
Output: a damp bran bed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rice bran is kneaded with salted water into a bed, the nukadoko, that is fed vegetables and stirred every day. Lactic bacteria take over the bed within about a month, and vegetables buried in it for a day come out lightly sour and salty. Made in 5 steps over 41 days. The longest step, ripen the bed, feeding it vegetables, takes 40 days (Sugiura S 2024) and runs at 24 °C (Sugiura S 2024). Salt is 6 % (Sugiura S 2024). Lactiplantibacillus plantarum, dominant in the mature bed and in the pickles and Pediococcus pentosaceus, early to middle stage do most of the fermenting.
| Main step | 40 daysMeasured[sugiura2024] | Ripen the bed, feeding it vegetables |
|---|---|---|
| Temperature | 24 °CMeasured[sugiura2024] | Ripen the bed, feeding it vegetables |
| Salt | 6 %Measured[sugiura2024] | Knead the bran bed |
| Acidity | pH 6 → 4Measured[sugiura2024] | Ripen the bed, feeding it vegetables |
Nukazuke uses a living bed that is reused for years, not a one-off batch, and each vegetable stays only a day or so. Takuan, by Japan's JAS definition, is a bran pickle of daikon that was first sun-dried or pressed with salt.
The bed's acid and salt protect the short pickle. In one study the bed fell from pH 6.0 to 4.0 and started at about 6 % salt, and the pickles held 1–3 % salt. Stir the bed daily; left unstirred, its layers grow different microbes.
Every number is labelled with how it is known. How this atlas is made
A record from 1626 says Hosokawa Tadatoshi, lord of Kokura Castle, sent a nukadoko to his father Tadaoki. In Kokura, nukazuke was a preserved food of the Ogasawara domain that spread from old families to ordinary households.
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