Montag, 14. November 2011

Day #14 of nukadoko

The rice bran has matured. There are no signs of yeast or mold. And there is no garbage smell or acid related smell but it smells quite intense. I pickled half a daikon, 1 cucumber and 2 carrots for about 4 hours. The salt content dropped and the pickles tasted good - especially the carrots and the cucumber. I am not really satisfied with the daikon texture. Maybe I should dry the daikon for a few days before pickling. The daikon slices were somehow wobbly and not crunchy enough. I have just seen a really funny j-drama. One older guy told a young one which suffers from a little bit heartbreak syndrom to burry his sorrows in nukadoko. Therefore he gave him a ceramic pot with a lid and some of his nukadoko. The young guy burried a foto, closed the lid, and secured it by tape. Nice idea but reminds a little on a time bomb.

Kommentare:

Hiroyuki hat gesagt…

Glad to hear that your nukadoko is in good condition.

I've never had problems with the texture of daikon, but if you do, here is one recommendation:
また、切り口を上にしてザルに並べ、陰干しで1時間ほど干してから漬けると、水分が減るので、歯切れがよくなります。

Place on a sieve, with the cut end up, dry in the shade for about 1 hour to remove some moisture, and the daikon will be crisp.

See the text between photos below 34 here:
http://marron-dietrecipe.com/tsukemono/tsukemono_nukazuke2.html

I, for one, like daikon stem and leave nukazuke the best!

Fräulein Trude hat gesagt…

Here they don't sell daikon with stems and leaves. They are alredy removed: only short stubbles left. I would like to try it, but I guess I therefore would have to grow my own daikon.
Today I saw a video about cooking salmon in miso with daikon, very nice. I will cook it tomorrow.

Sissi hat gesagt…

Kiki, your positive experience is a big encouragement for me. It gets colder so hopefully I will be able to start nukadoko soon...
The film you talk about sounds so typical of Japanese comedies' symbolic scenes. I don't know why but it reminds me of a very curious film called "Instant Swamp".

Hiroyuki hat gesagt…

That's true in Japan, too. Daikon are usually sold without stems and leaves. You shouldn't have daikon stems and leaves unless you are sure that they don't have residual pesticides in them, so it's wise to grow your own. I got mine from both my father and father-in-law.

Hiroyuki hat gesagt…

Since you mentioned sourdough, I've been thinking about the possibility of using nukadoko to make bread.
I did some googling and found that there was one person who has already done that:
http://plaza.rakuten.co.jp/anakichi/diary/200607200000/

Ingredients:
350 g "weak" (low-gluten) flour
50 g rye flour
80 g nukadoko
3 g salt
170 g water
1 pinch caraway seeds

I think I'll make some bread with nukadoko some day, although I don't have an oven.

Fräulein Trude hat gesagt…

Sourdough: If there are lacto bacilli and "wild yeast" it should work. If it lacks yeast there is no helping. I am very interested in your results.
I always thought nukadoko reminds me on sourdough. Same procedure only the grain is different (rye - rice) and there is more water in use. I also thought about using nukadoko as starter for sourdough as seed for lacto bacillus and yeast. Funny. One thing is quite sure, the bread slice was a nice starter. Today I burried huge pointed bell peppers in nukadoko. I am very curious how it will taste.

Fräulein Trude hat gesagt…

Ah I forgot: daikon stems and leaves. I am going to ask the farmer who sells organic grown daikons, radishes and more at the organic farmers market, if there is a possibility to sell me some with leaves on the next week. They don't use any chemicals while farming.

Hiroyuki hat gesagt…

I hope your farmer doesn't charge you extra for the steams and leaves.

I put only the lower part of the stems and leaves in my nukadoko, and rub the upper part with salt, let stand, and squeeze it.

I always feel that stem and leaf nukazuke is far better than salted ones.

Angela hat gesagt…

The J-Drama you're talking about must be Nobuta wo Produce, right? I just finished it watching today. It is really funny :)

Because of that series and because of another J-Drama called Kurosagi where an old man is always pickling vegetables the whole time I became so interested in Nukazuke :D

Fräulein Trude hat gesagt…

Hi Angela, that's right. Nobuta wo produce. I also watched a really good j-drama "Happily Ever After" last week were nukadoko played a short but funny role. She is a poor ex-hooker working as a waitress in a run down restaurant, he a mean, desparate pachinko playing ex-yakuza without work. Everytime he gets pissed he knocks over the dining table. He messed up the pickled cucumbers with a broken soy sauce bottle lid and is going beserk to the dining table again... funny and sad. Whimsical people as in shinya shokudo - highly recommended.