Rice bran pickles, also known as Nara pickles, are made by pickling vegetables and fruits such as white melons, cucumbers, watermelons and ginger with salt and constantly replacing distiller's grains.

In the Edo period, the traditional Chinese medicine house Zongxian sold the vinasse melon under the name of "Nara pickles", which became popular and was loved by the public through word of mouth to the shogunate and visitors who visited Nara. Later, even pickles made outside Nara Prefecture were called "Nara pickles", thus "Nara pickles" became a proper term.

Rice bran pickles practice

Stir-fry the rice bran in a dry pan until the color becomes dark. Add salt to the water, add Muyu flower after boiling, take out Muyu flower with a colander, let it cool, mix Muyu flower salt water into the rice bran, and knead it with your hands to form a dough. You can also mix garlic, dried kelp, dried pepper and iron ware at the same time, bury them all, flatten the surface, and then bury the leftovers of vegetables, turning them once a day and twice in summer.

Five days later, the chaff bed can pickle vegetables. When the sugar bed is ripe, you can bury the vegetables you want to pickle. Carrots are washed, dried, directly buried and pickled according to taste for about 2-3 days, and cucumbers are washed and then buried with a little salt for one day. Cut the radish into pieces according to the size, blow it in a ventilated place for a day or two, and then marinate it. About two days later, rub the eggplant with salt and marinate it after it becomes soft.