ISESOU Bran Nuka Miso. You can make Japanese pickles by adding cut vegetables (cucumbers, carrots, eggplants, etc.) to the bran miso you made. (Completed bran miso of NUKAMISO 35oz)

The nukamiso smells wonderful! Tastes yummy! Now I just have to wait for my kyuri to finish marinating in the it. The smell and taste remind me of childhood.

First of all, the bag is from Japan, and the instructions are in Japanese, but 1) Google translate works great; 2) on the Amazon website page for the product, note that the photo of the back of the bag is in English.And furthermore, as other customers have noted, it's pretty simple. Wash and cut veggies, push them under the bran, and let sit 8-16 hours. I first learned of this from a cookbook called Hawaiian Washoko. The directions there say to use a glass container. Otherwise, everything is the same. Note that massaging the bran with your clean hands helps to aerate it and also gives it a little good bacteria (!).

It is a quality product! I have used it several times.

It's so nice to make nukazuke at home. I have never done nukazuke before, but it was so easy do. Cut vegetables as instructed and put in the bag (completely covered with nukamiso), put it in fridge, then wait for about 24hrs. I can enjoy Japanese pickles whenever I want. That's fantastic!All the instructions are in Japanese, so someone who is not able to read Japanese will be difficult to follow. Also vegetables need to be completely covered by mukamiso, so amounts of vegetables put in the bag is limited. I recommend 2-3 small vegetables at time.

About two months of pickling cucumbers and carrots, it still just make them taste salty and not much flavor of nukamiso…I wonder how long it would take to become real nukamiso?

I tried this product for the first time, but from the moment I opened it, there was a strong alcohol-like fermentation smell.Even after a few days of trying to mix and adjust it, the smell did not settle, and it even transferred to the vegetables, making them unpleasant to eat.It may be within the range of normal fermentation for nukazuke, but the odor was too strong for me, and it became difficult to continue using it.I was quite disappointed as I had high expectations for this product.

This is soooo easy, the bag is already inoculated. You just open it, stick your rinsed/cut veg into the bran, close it up and leave in the fridge for 24ish hours. Comes out deliciously tangy. Adjust the times if you like it more or less sour. There's a chart with recommend times on the back all in pictures so not a problem if you don't speak Japanese (I don't). I translated all the writing on the bag but it was totally unnecessary. It's full-proof. Makes the best side dish ever!

This is like a fully prepared mixture for nukadoko - I thought it was just the rice bran which is actually kind of hard to find ironically. I don't see ingredients listed anywhere so here they are:rice bran, salt (seasoning including amino acids), sake spirit, alumMy biggest peeves are first it contains Alum to crisp your pickles but this is not something I wanted in my naturally started nuka - probably will give it away since you can't return it. Second the weight is from the salt brine.It contradicts the directions on the page:"Mix dry bran of NUKA 500g + Salt 50g + Hot water cooling 400ml. Pickle radish leaves and leafy vegetables, and complete NUKAMISO in 1-2 weeks. Wash vegetables, cut them, pickle in bran miso, store in refrigerator, and wash before eating." You do not want to do this as it is NOT dry bran Nuka and already contains salt!