Nukazuke Kabu

Prepare the nukadoko: In a large, non-reactive container, combine roasted rice bran and 150 grams sea salt. Gradually add water, mixing thoroughly until the mixture has the consistency of wet sand.

Add flavorings to nukadoko: Bury kombu, dried red chili, peeled garlic cloves, and sliced ginger root into the rice bran mixture. Incorporate crushed eggshells.

Condition the nukadoko: Cover the container loosely and let it rest at room temperature. For the first week, stir the nukadoko thoroughly once a day, ensuring all ingredients are well mixed. This initial conditioning develops the beneficial bacteria.