FISH NUKAZUKE (fermented bed of rice bran)

Rare taste unique to Japan

Nukazuke of puffer fish egg sack, of which the egg sack is poisonous, is soaked in brine for a year and then fermented in a bed of rice bran for two years to make it edible. It is a de-poisoned fermented food unseen anywhere else in the world. However, the de-poisoning process is a secret, so novices absolutely must not try to make it themselves.

Overview

・Nukazuke of fish such as mackerel, sardines, puffer fish, sandfish, etc.
・Representative samples of this would be “heshiko”, which is a nukazuke of mackerel or sardines

Major areas of production:

Ishikawa, Fukui and Miyagi prefectures

Nutrients:

–

Effect on health and beauty:

Appetite stimulation and recovery from exhaustion