Comments for Pickle Power!

Comment on Nukazuke: Japanese Rice Bran Pickles by Cass

Cass — Thu, 18 Feb 2010 03:08:20 +0000

Excellent article! This is what I used for reference when I got started (Thanks!) There’re a couple of things I wound up doing/using that you might be interested in. I used a ceramic crock pot insert I got from Goodwill for $3.99 for my nukadoko. The other thing is I used paper towels to soak up the extra water as you suggested but realized it was getting wasteful. I wound up using a syringe (w/o the needle) for this task. I think something like a turkey baster should work for this as well. I’d first make an indentation in the nukamiso for the water to pool in.

Comment on Rau Tien Vua: Dragon Fruit Leaves by KimAnh

KimAnh — Fri, 04 Dec 2009 19:32:21 +0000

Hi Thy,

Do you know where I can order some of rau Tien Vua? I’d love to try it.

Thanks.

Comment on Rau Tien Vua: Dragon Fruit Leaves by Thy Tran

Thy Tran — Thu, 03 Dec 2009 19:36:40 +0000

Hi KimAnh, Yes, exactly! As I wrote above, the pickle is made from the long leaves of the dragon fruit tree.

Comment on Rau Tien Vua: Dragon Fruit Leaves by KimAnh

KimAnh — Thu, 03 Dec 2009 16:55:22 +0000

is Rau Tien Vua made from Dragon fruit leaves (tha^n cu?a ca^y thanh long)?

Comment on Nukazuke: Japanese Rice Bran Pickles by Rachel

Rachel — Fri, 13 Nov 2009 15:26:56 +0000

I saw on some Japanese dramas that if one adds tea leaves to the mixture some of the funky smells that people sometimes don’t like will go down. (I saw this on two separate dramas). I’m wondering if that’s true…

Comment on Nukazuke: Japanese Rice Bran Pickles by Guido

Guido — Tue, 10 Nov 2009 01:19:27 +0000

Actually found the nuka at Japan Village Market in Brookline over the weekend.
Guido

Comment on Nukazuke: Japanese Rice Bran Pickles by Guido

Guido — Sat, 31 Oct 2009 15:28:04 +0000

Hi,
This is a wonderful blog! I have been trying to find the nuka in the Boston area, so far without success, for a few weeks and have pretty much run out of ideas. Any suggestions? I don’t know if there are “rice shops” in Boston; never heard of them. Supposedly they give away the nuka…

Comment on Nukazuke: Japanese Rice Bran Pickles by Nuka Noob

Nuka Noob — Fri, 23 Oct 2009 19:07:45 +0000

Hi there,

I’m doing this for the first time, I have my nuka-doko in a roomy baeckeoffe tureen, with a top. I’m uncertain as to what to do about covering it. Should I, or should I not? You’ve mentioned that you drape a cloth over it, but would that not leave it to dry out over time? The top might crust over. And then there’s the wafting smell, not unpleasant, but it’s not something you want to permeate your entire kitchen all the time.

Comment on Nukazuke: Japanese Rice Bran Pickles by Thy Tran

Thy Tran — Wed, 21 Oct 2009 14:34:27 +0000

Asher–I think citrus peels would be a lovely addition! It’s certainly the season. I’ll be traveling soon to the Ehime region to visit yuzu orchards…can’t wait! As for leaving too much fruit on the peel or burying it fresh: extra moisture and sugar will always make the microbes happy. It’s a matter of how active you want them to be. If your rice bran is still pretty dry, it shouldn’t be a problem; you just might need to adjust later by stirring in more roasted bran or pickling vegetables that don’t give off a lot of moisture. If your nuka-doko is currently pretty wet, I’d take the time to peel well and dry thoroughly. It might be interesting, actually, to try pickling slices of apple. BTW, don’t worry about asking too many questions. That’s why I became a food writer! Wishing you a joyful and delicious harvest season, Thy.

Comment on Nukazuke: Japanese Rice Bran Pickles by Asher

Asher — Wed, 21 Oct 2009 09:23:56 +0000

Ms. Tran,

I was just thinking about putting some persimmon (kaki) peels in my nukadoko as well, thanks for the suggestions. I was wondering, though, do I need to dry the peels like you did with your apple peels? And do i need to be careful about leaving too much fruit on the peel? Also (and I swear this is the last question, for now), could I put in mikan peels as well?
All the best.