Irinuka refers to roasted rice bran, which is most commonly used for making traditional rice bran pickles called Nukazuke. Nukazuke is made by allowing vegetables to ferment in a bed of specially prepared rice bran called a Nukadoko. 

A variety of Nukazuke vegetables can increase your intake of other nutrients such as vitamins A, B2, B6, calcium and fibre.

How to make Nukadoko (Bed of fermented rice bran)

  • Dissolve 85g of salt in 500ml of boiling water and set aside to cool down.

  • Place the roasted rice bran into the container that you plan to use to contain the Nukadoko.

  • Add the salt water to the roasted rice bran and mix together thoroughly.

  • Refrigerate the entire container overnight to rest.

*It takes 4 - 5 days before the fermentation process becomes active (in Summer)



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