Rice Bran For Making Japanese Pickles KOMENUKA 1kg

KOMENUKA - rice bran is the skin and germ of the rice seed. It is removed by rubbing brown rice together and separating the brand from the rice with a flow of air. The process is called milling. After the rice is polished, 10% of it becomes bran and 90% of it becomes white rice. The bran from the first round of polishing and the brand from the second round of polishing are used for different purposes.

The bran from the first round has a fluffy texture and high water absorption and used for making pickles. Bran from the second round is sticky and does not absorb moisture.

NUKA is used to make fermented pickles called Nukazuke or Nukadoko.

After opening our vacuum sealed bran, keep it in the fridge to use it right away. If you want to store it for more than a month, put it in the freezer.