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Food.com: pickle king

 

I've put my fascination with Indian cuisine on the back burner and am currently obsessed with making pickles. I've been making kimchi for a few years now and decided it was time to learn to make nukazuke - vegetables pickled in fermented rice bran mash.

So that's how I came across Kyoto Foodie kyotofoodie.com Michael, the blogger, gives the most detailed online instructions I've seen in English, and helpful step-by-step photos on a long process that involves toasting the rice bran; mixing it with salt, water, bread and kombu (dried kelp); then letting it ferment for one to three weeks, mixing it once or twice each day to prevent spoilage. The nukadoko (rice bran mixture) can't be too cold, which would prevent fermentation, or too hot (which might make it spoil). In subsequent posts, he discusses the types of vegetable he buries in the nukadoko, such as hinona turnip, rape blossom and red turnip, and demonstrates how some of the pickles are served.

One can't live on pickles alone, and Michael also writes about other Japanese food, drink and ingredients, such as noodles (Kyoto-style dashi soymilk ramen; zaru soba), rice (including a delicious-looking uni [sea urchin] and ikura [salmon roe] donburi that he enjoyed one New Year's morning with a bottle of champagne), tea and sake.

Unfortunately for us, Kyoto Foodie has gone on a hiatus; in his last update - which he gave in May - Michael wrote that he hoped to write one blog post a month. That hasn't happened.

 

 

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