Pickled rice bran is a traditional Japanese fermented food and is the soul food of the Japanese people. There are various theories about its origin, but it is said that the modern-day rice bran pickle, which uses rice bran on a rice bran bed, was born in the Kitakyushu region. It is believed that Tadaoki Hosokawa, the lord of Kokura Castle in Kitakyushu, ate rice bran pickles, and the food spread to the common people living in the castle town.
Nowadays, rice bran pickles are eaten all over Japan, but each family has their own taste, and the rice bran beds were considered treasures. Ai Hosokawa also says that her mother's rice bran pickles, which she ate every day since she was a child, are the taste of her hometown.
Each ingredient brings out its flavor, and it's so delicious that you'll end up drinking the entire soup.
Yoshio Samukawa's white porcelain jar. The white porcelain jar used for rice bran is sized so that cucumbers can be pickled on their sides. This product is scheduled to be sold at the Yoshio Samukawa exhibition scheduled to be held at Taishoji Temple next spring.
I want to enjoy rice bran pickles more easily and to the fullest.
Many people think that pickling rice bran takes a lot of work and is difficult to ferment properly. However, if you would like to try making rice bran pickles, there is a way to use the rice bran beds at a "bran barber shop". Many people may not be familiar with the name Nuka barber shop, but there are many shops in Kitakyushu called Nuka barber shops that sell rice bran flooring that has been passed down from generation to generation. Once purchased, you can immediately pickle your favorite vegetables, and the taste is sure to be delicious. This time, we asked Hosokawa to tell us about the store that specializes in rice bran flooring, which he loves.
Junko Hatano's rice bran bed contains six types of spices. The photo shows green pepper, green chili pepper, red chili pepper, kelp, tangerine peel, and ginger.
Kitakyushu's local cuisine "Nukadaki". Blue fish such as sardines and mackerel, which are said to be fast, are simmered in soy sauce and mirin, then a handful of bran miso is added and simmered further. Rice bran eliminates the fishy smell of fish and has been eaten as a preserved food since ancient times.
Hosokawa loves the rice bran flooring from Makinoya, a store specializing in rice bran flooring in Kokura, Kitakyushu. Junko Hatano's rice bran, the representative of Makinoya, has just the right amount of sourness and flavor from lactic acid fermentation, and the refreshing scent of six different spices to whet your appetite. It is a pity that Makinoya itself closed in 6. However, even after the shop has closed, it is still possible to sell it as a rice bran floor made by Junko Hatano.
Make dashi with pickled sardines, kelp, and daikon radish.
On a serving plate, pickled daikon radish, roasted golden sesame seeds, and sesame oil.
This time, we were introduced to a hotpot made with pickled rice bran pickled on the rice bran floor. A pot of water, kelp, sardines, and the flavor of meat and vegetables is all you need to make a flavorful soup. However, as an accent to the aroma and taste, Junko Hatano's pickled daikon radish is added as a dashi stock and as a condiment. As a result, the regular hot pot becomes even more aromatic and tastes even better. And you'll want to eat all the soup. The gentle flavor of the hot pot would be great to enjoy during the year-end and New Year holidays when families gather together. This time, I'm going to share a recipe that taught me a new way to enjoy rice bran pickles.
Red berries of the white mountain tree in the garden. Many Hakusanki trees grow in the garden of Taishoji Temple. The fruits, which turn red in winter, are also used as decorations for New Year's dishes.
(Titles omitted)
Rice bran pickled hotpot (for 4 people)
juice
1 liter of water
A few cm worth of pickled daikon radish
Kelp 5cm
10 sardines
1/2 cup sake
salt
Ingredient
Radish 5cm
Pork shabu-shabu meat 400g
(Shoulder loin, loin)
Salad komatsuna (appropriate amount)
Salad shungiku (appropriate amount)
1 piece Yose tofu
1 piece peanut tofu
Sauce
Pickled daikon radish 10cm
4 tablespoons golden sesame seeds
2 tablespoons sesame oil
A little coarse salt
Fill a pot with plenty of water, add the kelp, sardines, and pickled daikon radish and heat over low heat.
Simmer slowly until the konbu floats to the surface, then remove the konbu and sardines.
Pour in plenty of sake and add salt until it's as salty as soup.
Add thinly sliced daikon radish and bring to the table.
Make the sauce.
Cut the bran pickled radish into small dice, divide some into each bowl, and put the rest in another bowl for refills.
Add roasted golden sesame seeds and sesame oil, and sprinkle with coarse salt.
Divide each ingredient onto plates.
At the dining table, heat a pot over medium-low heat, heat the ingredients one by one, then divide into sauce bowls and eat.
If you run out of water midway through, add hot water and add the sauce as you eat.
*It is delicious if you pour the hot soup over the rice at the end.
This time's order
Junko Hatano
Rice bran floor
Product: Rice bran floor sold in 1kg units.
Price: 1kg 1500 yen (separate shipping fee, cool delivery will be used from around May)
Product: Iron Yazuke
(By adding iron to the rice bran bed, the color of the eggplant will improve and you can replenish the iron content. It can also be used when boiling black beans.)
Price: 990 yen
How to purchase: Order by phone.
TEL 093-452-2222
Ai Hosokawa
Cook. He hosts cooking classes and cooking parties in taishoji, Kumamoto. "Toast" (BON Publishing), "Standard Cooking Collection" (Anonyma Studio), "Travel and Cooking" (CCC Media House), and "Taishoji Cookbook 1.2" (Shobunsha) are currently on sale.
Photography by Ai Hosokawa
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