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.

Nukazuke pickles
Here are “Nukazuke” of cucumber and eggplant.  On the extreme right is “Shio-Rakkyo”, which is another type of Japanese pickles.

 

Japanese traditional breakfast, “Gohan” rice, “Nukazuke”, “Natto”, “Miso-Shiru” miso soup, “Hiya-Yakko” tofu with soy sauce.
(White cup is yoghurt.)

Traditional Breakfast with "Nukazuke" pickles
・Nukazuke
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”
・Gohan
is a cooked rice.  ご飯(ごはん) literally “cooked rice”
・Natto
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。
・Miso-Shiru
is a miso soup.  味噌汁(みそしる) literally “miso soup”
・Hiya-Yakko
is a cold tofu.  冷奴(ひややっこ) literally “cold servant”