ISESOU Bran Nuka Miso. You can make Japanese pickles by adding cut vegetables (cucumbers, carrots, eggplants, etc.) to the bran miso you made. (Dry bran for replenishment 17.5oz)

It's so nice to make nukazuke at home. I have never done nukazuke before, but it was so easy do. Cut vegetables as instructed and put in the bag (completely covered with nukamiso), put it in fridge, then wait for about 24hrs. I can enjoy Japanese pickles whenever I want. That's fantastic! All the instructions are in Japanese, so someone who is not able to read Japanese will be difficult to follow. Also vegetables need to be completely covered by mukamiso, so amounts of vegetables put in the bag is limited. I recommend 2-3 small vegetables at time.

Made nukazuke for several months with this. It works, but there is a learning curve. Important to know beforehand, this fussy process increases health benefits and adds flavor to vegetables (and some other foods) to prepare them to be eaten in the next day or two, but it is not a pickling method that will help at all to extend the life of said foods, frankly, as I had hoped. I make various ferments using differing methods, ie. kimchis & sauerkrauts, natto, tempeh, sourdough, dosa batter, kefir, kombucha. I've spent weeks in Japan and love their pickles, but unfortunately don't find the results of this process worth my time, effort, money and refrigerator space. You might.

Ok

I'm currently living in America and it's very hard to find rice-bran or any Nukadoko starter anywhere. This is still a very unknown fermentation method in America. I was very happy to find this product on Amazon, and it worked great, and sad to see it is no longer available, I hope the seller brings it back, I would buy again in the future. NOTE: For beginners, if this is your first time, it takes weeks for the rice-bran to mature and ferment. In the first few days and definitely the entire first week, your fermented vegetables will just taste salty without any additional flavor. That is normal. For me using this product, it was about one week before I got any additional flavor, and it will be about three weeks before you will get a flavor like you may have had at Japanese restaurants in Japan. Please don't complain about how it tastes in the first week, the first two or three weeks are really about building the fermentation environment and not as much about the flavor of the product you are making. But you still need to put vegetables and turn the mixture, as the probiotic bacteria that colonizes the rice-bran comes from the vegetables you put inside.

About two months of pickling cucumbers and carrots, it still just make them taste salty and not much flavor of nukamiso… I wonder how long it would take to become real nukamiso?

First of all, the bag is from Japan, and the instructions are in Japanese, but 1) Google translate works great; 2) on the Amazon website page for the product, note that the photo of the back of the bag is in English. And furthermore, as other customers have noted, it's pretty simple. Wash and cut veggies, push them under the bran, and let sit 8-16 hours. I first learned of this from a cookbook called Hawaiian Washoko. The directions there say to use a glass container. Otherwise, everything is the same. Note that massaging the bran with your clean hands helps to aerate it and also gives it a little good bacteria (!).

I tried this product for the first time, but from the moment I opened it, there was a strong alcohol-like fermentation smell. Even after a few days of trying to mix and adjust it, the smell did not settle, and it even transferred to the vegetables, making them unpleasant to eat. It may be within the range of normal fermentation for nukazuke, but the odor was too strong for me, and it became difficult to continue using it. I was quite disappointed as I had high expectations for this product.

I already have nukamiso and this was used to replenish my nukamiso because it became too watery. Works great. You can adjust salt addition to your taste. But this one is 500 g of nukadoko to 50 g of salt. It is advised to not add any meat or seafood items in as favor addition due to spoilage. However you can add kombu, garlic, red chili peppers, leftover beer or sake, and ginger as flavor boosters. I keep mine in the refrigerator and try to mix at least every other day to incorporate air. It is recommended that you keep in freezer if it will not be mixed within 10 days. To add more salt as you go about pickling is just massage each vegetable with some salt before putting them in to nukamiso.