Talking about 漬物 tsukemono pickles, first thing in my head would be ぬか漬けnukatsuke, while Darling’s mommy makes good one, I found quite a good source from 白ご飯.com, it looks similar to Mommy’s recipe, here I just write down few memo for myself from Mommy.

1. To check the quality of the base, every time after mix the base from bottom to top twice a day, if hands are not smelly after wash, it’s good. The hands remain smelly after few wash, the base turns bad already.

2. Mommy sometimes put yellow melon skin in the nuka base for overnight to make the base turn sweet and good smell. Some times use good pair skin,? Maybe? It really depends though… She is too randomly creative 😉

or ぬか漬け大好き.com looks not bad too, but I haven’t read it myself yet.

All can store in boxes in fridge, and vegetable should get ready overnight

–Alternatives–

大阪漬け
Should be pickles of leaves of 大根 Daikon or かぶ Kabu, the parts which people usually chuck.
1.Wash 大根・かぶ, cut 葉 off, cut 大根・かぶ into thick pieces, together with whole leaves, dry a bit outside before cut to small to marinate, to take out the water, so the flavor get in easier and faster.
2. Cut 大根・かぶ to strings, and 葉 to small pieces, salt it for one or two hours, pressure it if in hurry, wash a bit if it’s too salty, squeeze water out before serve.

*Mommy always make ふりかけ with different root-vegetable’s leaves like 大根・かぶ・ふき、など, which not many people do anything with it.

酒粕漬け
酒粕＋塩＋砂糖

味噌漬け
味噌＋塩
Had tried Zucchini, carrot, red raddish
味噌＋砂糖
名古屋の味噌, leave it outside will turn it black. Add sufficient amount of miso to vegetable, add sugar to surface and leave for 1 day before serving.
Tried やこん and はやとうり

白菜の塩つけ
Chinese cabbage, wash well and cut into size that could just fit in ziplock bags. Add salt and press by heavy bottles/bowls with water, add two or three red chillies and leave it in fridge before serving. Wash a bit and cut into small pieces to serve.

紅白なます
This is a traditional new year’s dish, Darling barely likes it though.
大根・人参 Daikon and Carrot slice to thin strings, add roughly pinch of salt, vinegar 3 spoons, and sugar 1 tsp.

This post includes all recipe we use for organic brown rice.

玄米 Brown rice is not nice to have if get cooked as raw brown rice, usually we wash briefly with water, and pan fry with lowest fire for around 4 hours  (for three cups) in a flat pan, until it turns brown brown color. Leave a little bit of water at the beginning so the pan does not dry out, and stir all the time before water dries up. Afterwards, just stir/shake occasionally to make sure all sides get cooked. If use for tea, we can cook it until it turn quite black brown, same on lowest fire.

玄米茶 Brown rice tea for one/two
In a small ceramic pot, add water, brown rice, half 梅干 (Japanese Red Sour Plum), 1/2 teaspoon of salt and 2-3 small pieces of 昆布 seaweed. Cook for around 30mins to serve hot or cold. But the amount really depends on people.

玄米ご飯 for one
Mill 70g brown rice for 10 second, so it breaks to small pieces but not fine powder, add to a small ceramic pot and 2 cups of water (more if you like porridge feel, less if you like rice feel), a bit of salt. Boil and stop the fire for one minute to rest, then cook on lowest fire for around 1 hour.

味噌玄米 for one
Same as 玄米ご飯, just add salt and one spoon of miso and preferred vegetable (大根、かぶ、人参、葉、など) at the beginning.

2013.08.27

1.大友煮干 (niboshi) *20 Remove head and inside black (Darling said the head is eatable though)
2. 1 Litre of water
3. Leave for overnight for miso soup the next day.
4. Add 昆布 (seaweed) and shouldn’t make it to boil.

2013.08.26

1.大友煮干 (niboshi) *20 Remove head and inside black (Darling said the head is eatable though)
2. 1 Litre of water
3. Leave for overnight for miso soup the next day.
4. Filter the 煮干, add small piece of 昆布 (seaweed), boil and add one spoon of miso, lots of ねぎ (spring onion) at the end.
*** Too much ねぎ flavor, not enough fish flavor and didn’t put salt at the beginning, was not as nice as before.