Thank you so much for your kind words 🙏🏻 I'm glad you enjoyed the music, my video. It's exciting to think about how you stumbled upon my video! Your encouragement means a lot to me. Arigato! Thanks again for watching! Have a beautiful day 🥰
Hello! Thank you for watching the video and for your lovely comment! I'm surprised and happy to hear that someone from overseas is interested in nukadoko✨
Thank you for this! I have tried the recipe from the book by Machiko Tateno several times but mine always seems too wet. I haven’t been leaving it out after adding more dry 🧐 I will start again with your good advice ! 💕💕💕
@@cookingJapan Pleasure🤩.I have a question, i have bought a nukadoko ready, should i still go for spending time on the initial discarded vegetable step or it is just for home-made nukadoko? Merci
@@sulecanberk7608 Hello! I see you've bought a nukadoko. It's great to know it's available overseas! Generally, with store-bought nukadoko, you don't need to go through the initial discarded vegetable step. However, these ready-made versions can be quite salty at first. If it tastes too salty, you might want to do the discarded vegetable step a few times. Welcome to the world of nukadoko!
@@cookingJapan Thank you. Yes i found in an online supermarket from France. They sell only high quality of Japanese products. I was lucky to find there.
@@sulecanberk7608 That's amazing! I'm surprised that you can get nukadoko in France. Moreover, it's incredible that you are trying to make nukazuke outside of Japan! I think nukazuke is a unique fermented food among pickles worldwide. I hope it turns out well for you!
Thank you for this video! I learn a lot, and now i can fix my mistake with my nukadzuka. It is just 3 months old and very watery and sower. I still have a question, do i have to keep it covered with a plastic lid all the time, or cover it with cloth? And is it a good idea to add a little bit of brown sugar to promote lactobacteria? (I saw it in another video on u-tube)
Hello! That's amazing that you're doing nukadoko! Regarding the cover for the nukadoko container, in Japan, plastic, ceramic, enamel, and wooden lids are commonly used. While cloth can also be used, it is not commonly used in Japan due to issues with odor and insects. I manage my nukadoko in the refrigerator. I tightly close the plastic lid in the refrigerator but open it once a day or more to stir the nukadoko and let in air. Ideally, I would like to use a ceramic container with a lid, but I have yet to find a container I want to try. I want to try making my own nukadoko container someday:) As for adding sugar to the nukadoko, I haven't heard of it much, and I don't add it myself. It may be added to promote the growth of lactic acid bacteria, but I don't think it's necessary. Vegetables are enough! Everyone fails with their nukadoko many times. When I first started, I didn't have the confidence to tell if it was rotten or fermenting and threw it away a few times. If you're unsure about the quality or safety, I recommend disposing of it. You can always try again!
Thank you for making this lovely video!! ❤️ I am going on a trip for a month, do I put the nukadoko in the freezer?? Will that kill the probiotics?? And when you freeze it, do you freeze it with the box? Or put the nukadoko in a ziplock bag??
Hello! Thank you so much for watching the video! ❤️ You can store your nukadoko in the freezer for up to 6 months. When you're ready to use it, just thaw it at room temperature and it should be good to go. However, as you were concerned, the probiotics do decrease after freezing. So, I recommend mixing it with vegetables at room temperature for 2-3 days after thawing. For long trips, freezing is a good option. Store the nukadoko in a freezer-safe bag (I haven’t frozen the whole container before, but if you seal the surface of the nukadoko tightly with plastic wrap and make sure no air gets in, freezing it with the container might work). For shorter trips, like around a week, you can tightly seal the surface of the nukadoko with plastic wrap, cover the container, and store it in the fridge (ideally in the chiller section), and that should be fine. I didn't go into detail about freezing in the video, so maybe I should make a new one! Thanks again for your comment 😊
@@cookingJapan thank you so much for your reply😊. And yes, it would be very helpful if you can make a video on this. I think everyone will eventually encounter this problem.
@@Takochan29 Thank you so much for the hint! 😊 I’m really happy to hear that you think a video on this would be helpful. Thanks again for your suggestion!
@@cookingJapan Hello there , have you ever tried fermenting protein based food like tofu in your nukadoko?? I tried hard tofu once and it turned out cheese like, which was tasty, but another time when I tried it, the nukadoko grew moldy..... I am not sure if it is because I didn't stir the rice bran enough, or does protein based food isn't right for nukadoko? But some people put bonito flakes in their nukadoko to add more unami flavor , so protein based food should be ok technically speaking right?? And do you know if it is ok to ferment cooked vegetables like steamed root beet??
@@Takochan29 Hello! Tofu nukazuke is actually quite popular in Japan too. It really does turn out like cheese, doesn’t it? 😊 When making tofu nukazuke, it’s important to drain the water thoroughly and wrap the tofu in a thin cloth like cheesecloth before putting it in the nukadoko. As you mentioned, too much moisture can cause mold, so you’ll need to be extra careful and mix the nukadoko about three times a day when fermenting tofu. I also add bonito flakes to my nukadoko sometimes, and that’s totally fine! As for steamed vegetables, generally they’re not used in nukadoko. Maybe try adding raw beets instead? I actually talk about using beets in my video “Japanese Pickles Made from Watermelon Rind (Nukaduke Style Recipe)”-feel free to check it out! Just a tip: it’s a good idea to use a separate nukadoko for beets... because of the color! (Haha) 😄
Thank you for watching the video! The mustard I use is Japanese mustard powder (Karashi). I use a type of Japanese mustard powder called "Oni Karashi", which is known for its intense spiciness and strong mustard flavor. Incidentally, since I can't post links in the comments section, I'll put a link in the description to the mustard I use! The most easily accessible Japanese mustard powder overseas might be the one in the small can from S&B. I'll also link to it for your reference. Thanks again!
Thanks for the valuable information! This is the first time of making my own homemade nukadoko, but something’s wrong.. It’s too chewy almost like a mochi. Why nukadoko gone like mochi? 😭 Sadly, there is a limit to get informations about Nukadoko in other country but japan.. 😭 Could you give me some advice?
You made your own homemade nukadoko! That’s impressive as it takes time and effort.👏 It seems your nukadoko is chewy like mochi... You might benefit from spending more time on the initial discarded vegetable step. Extend the period to about 20 days. These vegetables provide the nutrients and moisture necessary for the fermentation process. For the first 10 days, mix the nukadoko from the bottom up twice a day. For the next 11-20 days, mix it once a day. Change the discarded vegetables every 5 days. When you change the discarded vegetables, try to remove as much rice bran as possible from them. Then, squeeze the discarded vegetable juices back into the nukadoko. This transfers the lactic acid bacteria from the vegetables to the nukadoko and helps make it good. I hope this helps. Making nukadoko can be challenging outside Japan due to limited information. Search Google for 'ぬか床 手入れ' to find lots of information about nukadoko (in Japanese). Thank you for watching my video🙏🏻😊
OMG It’s a precious advice! Thank you so much! I’ll try this right away! Also thank you for the keyword for searching! 🥹 It will be a perfect direction to the journey with my nukadoko 😌
![[Homemade fermented food] Japanese couple's fermented food life / soy milk yogurt / Taipei life](/img/n.gif)
The care you show for your fermented “creatures” is beautiful.
Hello! Thank you so much for watching and thank you for saying that! I'm very glad. Arigato 😊
great music and video texture, love the content . i cant believe theres only so little subscriber
Thank you so much for your kind words 🙏🏻 I'm glad you enjoyed the music, my video. It's exciting to think about how you stumbled upon my video! Your encouragement means a lot to me. Arigato! Thanks again for watching! Have a beautiful day 🥰
Beautiful, soothing and informative video! I can't wait to make my own nukadoko baby. =]
Hello! Thank you for watching the video and for your lovely comment! I'm surprised and happy to hear that someone from overseas is interested in nukadoko✨
Thank you for this! I have tried the recipe from the book by Machiko Tateno several times but mine always seems too wet. I haven’t been leaving it out after adding more dry 🧐 I will start again with your good advice ! 💕💕💕
Hello! Thank you so much for watching. You are already trying to Nukazuke! And, you know a lot about Japanese food! I didn't know her😅
such a great information
Thank you for always watching! 🙏😊
@@cookingJapan Pleasure🤩.I have a question, i have bought a nukadoko ready, should i still go for spending time on the initial discarded vegetable step or it is just for home-made nukadoko? Merci
@@sulecanberk7608 Hello! I see you've bought a nukadoko. It's great to know it's available overseas! Generally, with store-bought nukadoko, you don't need to go through the initial discarded vegetable step. However, these ready-made versions can be quite salty at first. If it tastes too salty, you might want to do the discarded vegetable step a few times. Welcome to the world of nukadoko!
@@cookingJapan Thank you. Yes i found in an online supermarket from France. They sell only high quality of Japanese products. I was lucky to find there.
@@sulecanberk7608 That's amazing! I'm surprised that you can get nukadoko in France. Moreover, it's incredible that you are trying to make nukazuke outside of Japan! I think nukazuke is a unique fermented food among pickles worldwide. I hope it turns out well for you!
Thank you for this video! I learn a lot, and now i can fix my mistake with my
nukadzuka. It is just 3 months old and very watery and sower. I still have a question,
do i have to keep it covered with a plastic lid all the time, or cover it with cloth?
And is it a good idea to add a little bit of brown sugar to promote lactobacteria?
(I saw it in another video on u-tube)
Hello! That's amazing that you're doing nukadoko!
Regarding the cover for the nukadoko container, in Japan, plastic, ceramic, enamel, and wooden lids are commonly used. While cloth can also be used, it is not commonly used in Japan due to issues with odor and insects. I manage my nukadoko in the refrigerator. I tightly close the plastic lid in the refrigerator but open it once a day or more to stir the nukadoko and let in air. Ideally, I would like to use a ceramic container with a lid, but I have yet to find a container I want to try. I want to try making my own nukadoko container someday:)
As for adding sugar to the nukadoko, I haven't heard of it much, and I don't add it myself. It may be added to promote the growth of lactic acid bacteria, but I don't think it's necessary. Vegetables are enough!
Everyone fails with their nukadoko many times. When I first started, I didn't have the confidence to tell if it was rotten or fermenting and threw it away a few times. If you're unsure about the quality or safety, I recommend disposing of it. You can always try again!
@@cookingJapan Thank you!, i will try to fix it first by adding mustard
and everything else you recommend in your video
Thank you for making this lovely video!! ❤️
I am going on a trip for a month, do I put the nukadoko in the freezer?? Will that kill the probiotics??
And when you freeze it, do you freeze it with the box? Or put the nukadoko in a ziplock bag??
Hello! Thank you so much for watching the video! ❤️
You can store your nukadoko in the freezer for up to 6 months. When you're ready to use it, just thaw it at room temperature and it should be good to go. However, as you were concerned, the probiotics do decrease after freezing. So, I recommend mixing it with vegetables at room temperature for 2-3 days after thawing.
For long trips, freezing is a good option. Store the nukadoko in a freezer-safe bag (I haven’t frozen the whole container before, but if you seal the surface of the nukadoko tightly with plastic wrap and make sure no air gets in, freezing it with the container might work). For shorter trips, like around a week, you can tightly seal the surface of the nukadoko with plastic wrap, cover the container, and store it in the fridge (ideally in the chiller section), and that should be fine.
I didn't go into detail about freezing in the video, so maybe I should make a new one! Thanks again for your comment 😊
@@cookingJapan thank you so much for your reply😊. And yes, it would be very helpful if you can make a video on this. I think everyone will eventually encounter this problem.
@@Takochan29 Thank you so much for the hint! 😊 I’m really happy to hear that you think a video on this would be helpful. Thanks again for your suggestion!
@@cookingJapan Hello there , have you ever tried fermenting protein based food like tofu in your nukadoko??
I tried hard tofu once and it turned out cheese like, which was tasty, but another time when I tried it, the nukadoko grew moldy.....
I am not sure if it is because I didn't stir the rice bran enough, or does protein based food isn't right for nukadoko? But some people put bonito flakes in their nukadoko to add more unami flavor , so protein based food should be ok technically speaking right??
And do you know if it is ok to ferment cooked vegetables like steamed root beet??
@@Takochan29 Hello! Tofu nukazuke is actually quite popular in Japan too. It really does turn out like cheese, doesn’t it? 😊 When making tofu nukazuke, it’s important to drain the water thoroughly and wrap the tofu in a thin cloth like cheesecloth before putting it in the nukadoko. As you mentioned, too much moisture can cause mold, so you’ll need to be extra careful and mix the nukadoko about three times a day when fermenting tofu.
I also add bonito flakes to my nukadoko sometimes, and that’s totally fine!
As for steamed vegetables, generally they’re not used in nukadoko. Maybe try adding raw beets instead? I actually talk about using beets in my video “Japanese Pickles Made from Watermelon Rind (Nukaduke Style Recipe)”-feel free to check it out! Just a tip: it’s a good idea to use a separate nukadoko for beets... because of the color! (Haha) 😄
What kind of mustard powder do you use ?
Thank you for watching the video! The mustard I use is Japanese mustard powder (Karashi). I use a type of Japanese mustard powder called "Oni Karashi", which is known for its intense spiciness and strong mustard flavor. Incidentally, since I can't post links in the comments section, I'll put a link in the description to the mustard I use! The most easily accessible Japanese mustard powder overseas might be the one in the small can from S&B. I'll also link to it for your reference. Thanks again!
Thanks for the valuable information! This is the first time of making my own homemade nukadoko, but something’s wrong.. It’s too chewy almost like a mochi. Why nukadoko gone like mochi? 😭 Sadly, there is a limit to get informations about Nukadoko in other country but japan.. 😭 Could you give me some advice?
You made your own homemade nukadoko! That’s impressive as it takes time and effort.👏
It seems your nukadoko is chewy like mochi... You might benefit from spending more time on the initial discarded vegetable step. Extend the period to about 20 days. These vegetables provide the nutrients and moisture necessary for the fermentation process.
For the first 10 days, mix the nukadoko from the bottom up twice a day. For the next 11-20 days, mix it once a day. Change the discarded vegetables every 5 days.
When you change the discarded vegetables, try to remove as much rice bran as possible from them. Then, squeeze the discarded vegetable juices back into the nukadoko. This transfers the lactic acid bacteria from the vegetables to the nukadoko and helps make it good.
I hope this helps. Making nukadoko can be challenging outside Japan due to limited information. Search Google for 'ぬか床 手入れ' to find lots of information about nukadoko (in Japanese).
Thank you for watching my video🙏🏻😊
OMG It’s a precious advice! Thank you so much! I’ll try this right away!
Also thank you for the keyword for searching! 🥹
It will be a perfect direction to the journey with my nukadoko 😌
@@july3519 I'm glad😊 Enjoy Nukadoko!