Pickles, or tsukemono, are the unsung heroes of Japanese cuisine: not many Japanese eat sushi every day but pickled vegetables are rarely absent from the table of the average Japanese family and for a good reason: they keep, they are delicious, and they are good for your health! If you want to try your hand at one of Japan's best pickling techniques, nukazuke, from the comfort of your home, the Marukome Nukazuke Rice Bran Mash Pickles is all you need.
Made with rice bran (nuka), the Marukome Nukazuke Rice Bran Mash Pickles is already alive and ready to be used: you sprinkle the mash on the vegetables of your choice (the Japanese mostly use it with eggplants, cucumber, radishes, and carrots, but you can use it with pretty much anything), preserve it for 12 to 30 hours (depending on the vegetables you are pickling), and you'll then have real Japanese tsukemono that complements any dish. And you can use it as a base to keep making more, just by adding more ingredients (see the list below).
The Marukome Nukazuke Rice Bran Mash Pickles features: