salted rice-bran paste for pickling
A fermented paste made from rice bran, salt, and water, used for making Japanese pickles (ぬか漬け).
See also: ぬか漬け
If you don't stir the rice-bran paste every day, the flavor deteriorates.
My grandmother is good at pickling vegetables in rice-bran paste.
Compound of ぬか (rice bran) and みそ (fermented soybean paste), referring to a paste made from rice bran rather than soybeans.