Preparing Tsukemono

Nukazuke (ぬか漬け) is traditionally prepared by burying vegetables in a nukadoko (ぬか床), a moist bed made mainly from rice bran, salt and water.

When regularly maintained, this mixture ferments and gradually gives the vegetables a tangy, salty and slightly cereal-like flavour. Cucumber, aubergine, daikon and carrot are among the vegetables most commonly used.

Nukazuke preparations simplify this method by avoiding the need to create and maintain a traditional nukadoko yourself. Depending on their format, they allow the vegetables to marinate directly in a bag or container.

The required time depends on the preparation and the size of the pieces: thin slices naturally absorb the seasoning more quickly than a whole vegetable.

Asazuke (浅漬け), literally “light pickling”, refers to vegetables that are salted or seasoned for a short time.

This method focuses less on fermentation and more on preserving freshness, colour and crunch. It is particularly well suited to cucumber, Chinese cabbage, daikon, carrot and turnip.

An asazuke base distributes the salt and seasonings evenly around the vegetables. Depending on the recipe, it can be complemented with ginger, chilli, a little Japanese kombu, a touch of rice vinegar or even citrus juice.

After a few hours in the refrigerator, the vegetables can be drained and served in small amounts with rice, miso soup or a cooked dish.

Nukazuke is therefore suited to those looking for a more developed flavour, while asazuke remains ideal for preparing fresh vegetables quickly.

In both cases, homemade tsukemono should be kept refrigerated and eaten soon after preparation.