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Quick preparation of light Japanese pickled vegetables
Nukazuké ぬか漬け, a true Japanese tradition passed down from generation to generation is a method of preservation dating back to an era without refrigerators.
The vegetables are essentially macerated, in a mixture of bran, water and salt: the resulting fermented foods, tsukemono 漬物, then develop all the authentic umami flavour aromas that the Japanese enjoy. They are also dietetic as they are rich in B1 vitamins, minerals and probiotics.
In Japan, it is said that all you need is a bowl of rice topped with tsukemono and a bowl of miso soup to go from simple food to real cooking: your tsukemono vegetables thus allow you to make a simple and healthy meal but also to vary your menus by quickly bringing a touch of crunchiness and colour!
Adopt this light liquid version Asazuke No Moto あさずけのもと : just marinate your favourite vegetables for 30mn, then drain them.
Data sheet
Energy kcal | 68 Kcal |
284 | |
Fat | NC g |
Saturates | NC g |
Carbohydrate | 16.2 g |
Sugars | NC g |
Protein | 0.8 g |
Salt | 8.8 g |
Reduced starch syrup, salt, sugar, high fructose corn syrup, stirred vinegar, sauce, seasoning: amino acids (soy), magnesium chloride, spice extract.