Sunday, April 17, 2011

Rice Bran

Bet you didn't know that the rice bran had a tiny amount of fat in it from which can be extracted oil. It's frequently labelled as "rice oil" but it's really from the bran.

It has a very high smoke point being devoid of solid material, and has a neutral flavor. Hence, it's very much preferred in Japanese cooking since they harvest a ton of rice to begin with.

Rice bran (nuka) is a big thing in Japan. It's used to make a super turbo-charged, on-steroids version of sourdough except in the form of pickles (nukazuke.)

These pickles require a lot of love. They need to be turned daily twice a day so that they don't spoil. Supposedly, the pickles are insanely good, and like good sourdough the base material basically lives on forever but anything that requires love twice a day is way more commitment than even the CC can manage.

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