First Nukazuke

It’s ridiculous, but I am so excited, I believe the Nukadoko is ready for its first batch… It smells like nutty toasted rice, earth and something like yogurt. The lactic acid is evident on the palate, so…Let’s go!!

I have a few vegetables ready from the garden. Today I am pickling a Lebanese eggplant, a banana chili and a few leaves of Daikon. Although I do not spray my garden, I still washed everything and pat dry well.

The Sake is for….celebration. I cannot decently have a glass of red wine preparing Nukazuke! I am also using here some sea salt from Japan… I am going all the way as you see!

Eggplant, Daikon leaves and Banana Chili..

Eggplant cut in 4 and lightlyrubbed in sea salt

First layer

Second layer

Ready to go back in the fridge and works its magic…

Results in 24 or 36 hours….Kampaï !!