What is AI-recommended ๐ Tomato Nukazuke?
Regarding the nukazuke (rice bran pickles) I've been talking about often, I've started to get a bit better at making them taste good, so I got carried away and asked an AI various questions.
There were many suggestions, such as unusual varieties and things recommended for this time of year, and among them, I'd like to talk about the one that intrigued me the most: 'Tomato Nukazuke'.
Now, before I introduce it, one thing.
There was something I found interesting in my conversation with the AI about nukazuke this time.
Here it is โ
My personal top 5 recommendations
Japanese ginger (myoga)
Chinese yam (nagaimo)
Boiled corn
Avocado
Bitter melon (goya)
It said this.
Personally recommended... 'Personally'?! ๐
I'll have to tease the AI about this part next time!
Now, getting back to the topic, here is what the AI had to say about 'Tomato Nukazuke'.
From here โ
I also recommend tomato nukazuke as a 'unique summer dish.' It has a deliciousness that is different from regular tomatoes.
Nutritional aspects
๐ Lycopene
A representative antioxidant component of tomatoes.
It is not easily lost even when pickled in rice bran, and antioxidant effects can be expected.
๐ Vitamin C
Although it may decrease slightly due to pickling, a certain amount remains.
๐ Lactic acid bacteria and fermentation-derived components
Because lactic acid bacteria and yeast from the rice bran bed attach to the surface, you can enjoy them as a fermented food.
๐ Plus the nutrition of rice bran
Since some of the vitamins B and minerals derived from the rice bran are transferred, you get added nutrition that is a bit different from regular tomatoes.
Simple pickling method
Cherry tomatoes are recommended
Remove the stems and wash them.
Poke 1-2 holes with a toothpick, or blanch them in boiling water for 5-10 seconds to peel them.
Bury them in the rice bran bed.
4 to 8 hoursis about the right time to eat them.
If using regular tomatoes
Choose ones that are a little firm.
It is recommended to pickle them whole or cut in half for3 to 6 hoursor so.
Tips for delicious pickling
Tomatoes that are too ripe will become too soft, so choosing slightly firmer ones makes them easier to handle.
If you pickle them for too long, they will release a lot of moisture and loosen the rice bran bed, so avoid long pickling times.
Once you take them out, lightly brush off the rice bran and chill them in the refrigerator for a bit to make them even more delicious.
My recommended way to eat them
Drizzle with just a little olive oil.
Sprinkle with coarsely ground black pepper.
Top with chopped shiso leaves.
Combine it with mozzarella cheese to make a "Japanese-style Caprese."
The appeal of tomatoes is that the acidity becomes mellow and the umami is enhanced to the point where you'll be surprised, thinking, "I never knew you could eat them this way."
If it's your first time, I recommend tasting them after about 4 hours. If it's still not quite enough, you can pickle them for another 2-3 hours; doing it this way will help you find your preferred level of pickling.
Also, if you are pickling them with cherry tomatoes, these combinations are also recommended for a summery feel.
๐ Cherry tomatoes + Myoga ginger
๐ Cherry tomatoes + Okra
๐ Cherry tomatoes + Bell peppers (red/yellow)
๐ Cherry tomatoes + Cucumber
Just putting them on the table makes it colorful, and it's visually uplifting too.
That's what it says.
I feel like the AI has been using "I" or "my" more often lately, and I find it very interesting to see that it has its own personality and preferences.๐
I'm planning to try pickling cherry tomatoes for now, but the AI is also
Please enjoy your delicious nukazuke life. I'm looking forward to hearing your report on how it tasted!๐ค
prompting me for feedback like that, so I feel a bit of pressure.๐
May your "tomato nukazuke" turn out delicious!โจ
โ Here is a review after I tried making it!
โ More stories about nukazuke here