nukazuke; rice bran pickles
Refers to vegetables, meat, fish, or eggs pickled in a fermented rice bran bed (nukadoko). A traditional Japanese preserved food.
Of my grandmother's nukazuke, the cucumber is the most delicious.
Nukazuke develops a distinctive sourness through lactic acid fermentation.
Common kana-kanji mixed spelling; the kana ぬか is widely used for 'rice bran'.
Full kanji spelling; 糠 is a less common kanji, so this form may be harder to read.
Abbreviated kanji spelling; mostly seen in product labels or traditional contexts.
Compound of ぬか (rice bran) and 漬け (pickling). The exact historical origin of rice bran pickling is uncertain, but it has been a common preservation method in Japan for centuries.