Try new things. Nukazuke, Japanese rice bran pickles. ぬか漬けに初挑戦。
Updated: Mar 26
Preserved foodstuffs are an important part of Japanese diet. They are often eaten at the end of a meal and are said to aid in digestion. The lactobacillus in nukazuke pickles may be a beneficial supplement to the intestinal flora. Since nukazuke absorb nutrients from the rice bran, they are high in vitamin B1, which helped prevent beri-beri in 17th century Edo (present-day Tokyo).
Almost any edible vegetable may be preserved using this technique. Traditional varieties include eggplant, Japanese radish (daikon), cabbage, and cucumber. The taste of nukazuke can vary from pleasantly tangy to very sour, salty and pungent, depending on the methods and recipe used or region. Usually they have a crispy crunchy texture. Less common are fish nukazuke, found in the north part of Japan, using sardine, mackerel or Japanese horse mackerel.
Wooden Japanese cedar tubes have been traditionally used for the fermentation; nowadays ceramic or plastic containers are also used.
copied from https://en.wikipedia.org/wiki/Nukazuke