Nukadoko is a mixture of rice bran, salt, and water, where cucumbers, carrots, radishes, and other vegetables could be put in to make a specific kind of pickle called nukazuke. It has to be stirred daily to prevent the growth of mold and allow fermentation to continue to happen. And here is the interesting part. It has to be stirred by hand. The yeast in the fermentation comes solely through the hands of mom in the kitchen and can be passed down from generation to generation. …
Monthly Archives: May 2023
46. Kaiseki Dining
Deep in the shadows of the mountains and autumn leaves, red paper lantern faintly illuminated the entrance to a traditional Japanese restaurant. The roar of a river filled our ears as it plummeted down the cliff next to the road. The air was moist and cold, as was typical for that time of the year. …