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bocchi dinner with a side of nukazuke (ぬか漬け) Nukazuke is a traditional Japanese fermentation method using rice bran, salt, and water. You’ve probably seen it if you’ve ever been to a Japanese teinshoku (定食）restaurant. It has unique flavor with a hint of nuttiness from the rice bran and a gentle saltiness. One thing I love most about nukazuke is keeping the vegetable crunchy even after few days of fermenting. Depending on how long you ferment it, the flavor can get a little punchier and more tang
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