糠漬け
Vegetables buried in a live rice-bran bed; sour, salty, faintly effervescent.
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Spread in the Edo period when polished rice created surplus bran; households turn the bed daily by hand for decades.
Nukazuke is a fermented & pickled from Japan: vegetables buried in a live rice-bran bed; sour, salty, faintly effervescent. Spread in the Edo period when polished rice created surplus bran; households turn the bed daily by hand for decades.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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