Pickled in rice bran miso (pickled in rice bran miso) - Pickled in rice bran miso

Japanese: ぬかみそ漬(糠味噌漬) - ぬかみそづけ

Vegetables pickled in a bed of rice bran and salt. Also called nuka-zuke. Nukamiso-zuke was first seen in the Gorui Nichiyo Ryorisho (A Comprehensive Guide to Daily Cooking) published in 1689 (Genroku 2), and became popular as a daily pickle in ordinary households, to the point that Shiki-tsukemono Shioka-gen (Pickles of the Seasons, Salt and Proverbs) published in 1836 (Tenpo 7) said, "There is no place where there is not a variety of nukamiso-zuke." In the Edo period, a ratio of 2-3 parts bran to 1 part salt was common, but today it is often around 6:1.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

米ぬかに塩を合わせた漬床（つけどこ）で野菜を漬けたもの。ぬか漬ともいう。ぬかみそ漬は1689年(元禄2)刊の《合類日用料理抄（ごうるいにちようりようりしよう）》あたりから見られ，一般家庭の日常用の漬物として普及し，1836年(天保7)刊の《四季漬物塩嘉言（しきつけものしおかげん）》が〈万家ぬかみそ漬のあらざる所もなけれど〉というほどになった。江戸時代はぬか2～3に対して塩1の配合がふつうであったが，現在では6：1くらいの比率にすることが多い。

出典　株式会社平凡社世界大百科事典第２版について　情報

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