The Japan Timesのインスタグラム(thejapantimes) - 8月23日 12時55分

Japan has been pickling vegetables the "nukazuke" way for centuries. Nukazuke pickles are usually eaten after being in the a fermented rice bran bed ("nukadoko") for one or two days, while they are still fresh and crisp yet packed with salty-sour, sweet umami-rich flavor. The longer the vegetables are left in the nukadoko the stronger the flavor they will develop. (Makiko Itoh photo)
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