Traditional Breakfast with “Nukazuke” pickles
Nukazuke is a representative lactic acid bacteria pickles of Japan.
“Nukazuke” is a kind of Japanese pickles, made by fermenting vegetables in “Nuka” rice bran paste.
Japanese traditional breakfast, “Gohan” rice, “Nukazuke”, “Natto”, “Miso-Shiru” miso soup, “Hiya-Yakko” tofu with soy sauce.
(White cup is yoghurt.)
is a representative lactic acid bacteria pickles of Japan, which is made by fermenting vegetables in “Nuka” rice bran paste. 糠漬け（ぬかづけ） literally “rice-bran pickled”
is a cooked rice. ご飯（ごはん） literally “cooked rice”
is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. 納豆（なっとう） literally “teller place of temple bean” *「納豆」はお寺の台所、すなわち納所で作られた豆だから「納豆」と 元禄時代の『本朝食鑑』に書かれている。
is a miso soup. 味噌汁（みそしる） literally “miso soup”
is a cold tofu. 冷奴（ひややっこ） literally “cold servant”