Old vegetables

I have come to the conclusion that Japan is a pickle mecca.  Although it is vacant of my beloved dill pickles, there is a wealth of fermented goodness.  Many pickles are made from soaking food in vinegar or softening them with salt.  Nukazuke (noo-ka-zoo-kay) is a Japanese pickle made from fermenting vegetables in rice bran.  While I am not the biggest nukazuke fan, I was curious how it is made.

My husband saw an advertisement for a free class to learn how make nukazuke sponsored by the city of Nerima.  He quickly signed me up, which was good since none of my friends were able to get into the class. 

I showed up to the open class room at the back of the Nerima store Coconeri.  There were rows of tables set up for the attendees.  We sat down and heard a lecture about the health benefits of nukazuke and how the rice bran produces pickles.  They gave us some samples to try of various vegetables to show the versatility of the methodology.

We were then instructed to open a kit that was placed in front of each seat.  The process is quite simple.  Just massage the rice germ and press it into a clean container.

Then take the vegetables you want made into the nukazuke and push it into the mixture, making sure  to cover it completely.  We were then instructed to remove the vegetables daily and mix up the rice bran. 

Although the class was an hour and a half, it went by very fast.  Soon I was walking out the door with my cucumbers nestled inside rice germ, inside a plastic container, inside a bag.

A couple of my friends have inquired about what I learned in the class.  Stores sell these kits all over the place because it is a really popular pickle.  While I have refrained from sharing my words of wisdom, I have offered to share the handouts.  I don't feel like I have any important tips for them since the mixture is now sitting underneath my sick with mold growing on it.  Mission failed.  Better luck next time... after I buy more rice bran.