NUKAZUKE (fermented rice bran)

Overview

・Soaking vegetables in nuka (rice bran), which is a byproduct when refining rice, then fermented with either lactic acid bacteria or yeast.
・Nutrition in the nuka permeates into the ingredients as well as umami and flavor is enhanced through fermentation, making it easier to consume the vegetable.

Major area of production:

Throughout Japan

Nutrients:

Sodium, potassium, phosphorus and vitamins A and B6

Effect on health and beauty:

Intestinal tract regulation, improvement in immunity, appetite stimulation and relaxation