ISESOU Bran Nuka Miso. You can make Japanese pickles by adding cut vegetables (cucumbers, carrots, eggplants, etc.) to the bran miso you made. (Completed bran miso of NUKAMISO 35oz)

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 (!).

It’s yammy

I got this to make nukazuke in a vegetarian home. This item is not evegetarian and contains shellfish. While some people do add eggshells and seashells to their nukadoko, it is worth noting that this product has already done this. I ahve gone ahead and ordered plain, fresh ricebran from The Rice Factory in NYC and will skips the non-vegetarian option. The good thing is this contains koji already.

This is soooo easy, the bag is already inoculated. You just open it, stick your rinsed/cut veg into the bran, close it up and leave in the fridge for 24ish hours. Comes out deliciously tangy. Adjust the times if you like it more or less sour. There's a chart with recommend times on the back all in pictures so not a problem if you don't speak Japanese (I don't). I translated all the writing on the bag but it was totally unnecessary. It's full-proof. Makes the best side dish ever!

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.

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.

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?

Ohh I can make Japanese nukazukeI was very happy 😃