Quite recently, I have started to make Nukazuke which are a type of Japanese pickle, made by fermenting vegetables in rice bran (nuka).
I made the pickle from scratch and that was getting matured and now my Nuka produces really my favourite flavour.
I made the pickle from scratch and that was getting matured and now my Nuka produces really my favourite flavour.
I was determined to create my taste, all savouriness, sourness and distinctive fermented flavour must be harmonious.
And Nukaduke contains lots of good lactic acid and that is really effective to our digestive.
And Nukaduke contains lots of good lactic acid and that is really effective to our digestive.
My family includes my younger son, 4 years old, love my Nukazuke and these cucumber is gone literally within 1 minute, so I pickle some vegetables every evening for feeding them for the next evening.
And…another my work in the evening…
Look at this naughty shot!
Look at this naughty shot!
This is a braised pork (Chashu).
I marinated the pork loin with lots of vegetables, soy sauce, Sake and honey for overnight.
And just braised for 2 hours in the oven.
So the meat is extremely moist and succulent.
And just braised for 2 hours in the oven.
So the meat is extremely moist and succulent.
These were my routine works in an evening.
All are paid off as these food are good for health and non stoppable for my family!
All are paid off as these food are good for health and non stoppable for my family!
I’m fascinated to think about what should I pickle vegetables tonight even at this moment.
Have a restful evening everyone!
Naoko