I pickle and enjoy bounty summer vegetables in rice bran base during summer. But, I never pickled fish in the same base. By the way, here is a link to my nuka-zuke, pickling vegetables in rice bran base at zesterdaily.com: https://zesterdaily.com/cooking/nuka-zuke-pickles/. The below is a quote from this article. ” What is common in these traditional fermented pickled vegetables is that they are the product of lactic acid fermentation and are wonderfully probiotic...
Read MoreThree Year Aged Yubeshi
The other day Mr. Masakatsu Nakaura from Ishikawa Prefecture, Japan, came to see me at my NY office, and presented me Yubeshi, which was placed in an elegant black box. His family company, Nakauraya, has been producing Yubeshi since 1910, and Mr. Nakaura is the fourth generation of the company. At a glance Yubeshi looks like a precious lacquered art object, even though it is a food product. Yubeshi is a mochi-filled yuzu citrus fruit and comes from NotoPeninsula,...
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