糠漬け

• 読み: ぬかづけ
• ローマ字: nukazuke
• 漢字の分解: 糠 (nuka) — rice bran; 漬け (zuke/tsuke) — pickling, soaking
• 発音: /nɯ.ka.d͡zɯ.ke/

意味

Nukazuke; vegetables pickled in fermented rice bran paste. A traditional Japanese probiotic pickle.

A noun describing vegetables — typically cucumber, carrot, daikon, or aubergine — fermented in a bed of rice bran (ぬか床) mixed with salt and water. The fermenting bed must be stirred daily, requiring consistent care. Nukazuke is rich in probiotics and a staple of traditional Japanese home cooking. The phrase ぬか床の世話 (tending the nukadoko) metaphorically evokes faithful daily maintenance.

例文

1. 祖母は毎日欠かさずぬか床を混ぜ、糠漬けを作り続けていた。
2. 自家製の糠漬けは市販のものより風味が豊かで、食卓を彩る。
3. 糠漬けにしたきゅうりはそのまま食べてもご飯のおかずにもなる。

使い方ガイド

場面: food, traditional cooking, fermentation, preservation

トーン: neutral

起源と歴史

From 糠 (nuka, rice bran) and 漬け (zuke, pickling/soaking). The technique of fermenting vegetables in rice bran was developed in Japan as a method of preservation and flavour development.

文化的背景

時代: Traditional–Modern

世代: Adults/Elderly

社会的背景: Universal