Living with a Nuka Bed

I first tried making a nuka bed in 2017. At first, I used an enamel container, store-bought pre-mixed rice bran for nuka beds, and mustard for maintenance (my first nuka bed, 'Danko-san'). After moving, it fell into poor condition during a heatwave, and I was forced to start a new nuka bed.

Since I had just started a minimalist lifestyle, I made a simple nuka bed using rice bran, salt, and chili peppers, referring to Yuriko Tojo's book 'Handmade Foods.' Maintenance also just involves adding rice bran and salt. (My second nuka bed, 'Kasumi-chan')

It pickles vegetables to a taste our family loves! It has a subtle acidity and deep umami, and it's delicious! With miso soup, these pickles, and rice, I'm completely satisfied. I've gradually learned the right amount of salt and pickling time. I was worried if I, being lazy, could manage it, but once you get used to it, it's not much trouble. Being able to pickle just the amount I like is appealing, and pickling seasonal vegetables is truly fun.

It stays happy at room temperature, so I've never put it in the refrigerator. Last summer was so hot that the ceramic jar even felt slightly warm, so when I was concerned, I cooled it from the outside with ice packs. It made it through the summer without becoming too sour.

As long as it's not midsummer, it can be left alone for 3 to 5 days. If you adjust the moisture content to be low and sprinkle a little extra salt on top, it will stay fine while you're away without forming a film.

Apparently, the period from October to April, when the temperature drops, is supposed to be a rest period. Since Tokyo isn't that cold even in winter, I continue to take care of it during the winter, just at a slower pace.

For me, not wanting to put it in the refrigerator, I think a ceramic jar suits me better than enamel. It doesn't sweat, and it doesn't feel stuffy when I open the lid.

Kasumi-chan will continue to be a cherished member of our family.