KOHSEI Foods Roasted Rice Bran for Nukadoko – All-Natural Japanese Fermentation Starter

Discover a Natural Start to Japanese Fermentation

This all natural roasted rice bran from Japan provides a ready-to-use base for your Nukadoko bed, a reusable environment for fermenting vegetables into traditional Tsukemono and Nukazuke. The aroma is toasty and nutty, inviting creativity in the kitchen without overwhelming the senses.

What makes it special

• 100% Japanese produced all-natural roasted bran for building a Nukadoko bed and creating fermented and macrobiotic foods.
• All-natural roasted and stabilized rice bran.
• Fermentation starter for Japanese pickles and Nukadoko starter.
• Pre-roasted rice bran makes it easy to start a bed or replenish and maintain your Nukadoko.
• Nukadoko beds support a variety of fermented dishes rooted in traditional Japanese cuisine.
• Product of Japan and sold in a pack of 2 x 650 g bags.

How to use

1. Mix one bag 650 g with 1000 ml water and 200 g salt. Optional additions like dried kelp or dried chili peppers can add depth of flavor.
2. Stir the bed once daily with clean hands. Place vegetables at the bottom and fold them in for even coating.
3. Let vegetables pickle for 6 to 24 hours depending on size and water content.
4. If the bed becomes too wet, blot with a paper towel or balance with more roasted bran and salt to taste.

Flavor and vegetable ideas

• For cucumbers, rub with a pinch of salt before adding to the bed for crisper results.
• Eggplant can be halved or sectioned and left to pickle for 6–24 hours.
• Daikon, turnips, carrots, and other root vegetables work well for quick experiments.

Care and replenishment

• Keep the Nukadoko bed covered and use clean utensils to maintain ongoing fermentation rituals.
• Replenish with more roasted bran and salt as needed to sustain a vibrant fermentation environment.