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ぬかだき 鯖・鰯
スクエア ぬかだき鯖

-A "delicious healthy food" that allows you to take in the nutrition of blue-backed fish as a whole-

Commitment to the taste The Nukazuke floor, which has taken time and effort, deepens the taste. It is made by "cooking" the ingredients of "Nukadaki" in the bran floor.
The main feature of Kokura's Nukazuke is the addition of chili peppers, kelp, and Japanese pepper, and the tingling stimulus tightens the taste.

The decisive factor for the taste "Nuka" The decisive factor for the taste, the life of the bran.
For 40 years, specially cultivated rice bran is added, added, hawk's claws and Japanese pepper are added, and many vegetables are soaked and carefully grown to deepen the taste.

Using seasonal mackerel and sardines In order to provide delicious bran all year round, we chase the seasons of the world, purchase fat-laden sardines, store them in the refrigerator, and carry them to the kitchen from there.
Greasy mackerel (Norway) Iwashi (domestic) is aged or simmered on the floor for about 7 hours.
By simmering for a long time, the odor peculiar to the bran floor disappears and the bones become soft and you can eat the whole.

Safe and secure The fat-laden mackerel and mackerel are carefully prepared, and the spice-scented aged bran floor is added to create a complex and deep taste.

Bran miso is always manufactured at the well-maintained head office factory with a focus on safety and security.

Commitment to health Fermented foods necessary for modern eating habits.
By stirring and "taking care" of the bran bed every day, lactic acid bacteria and yeasts among the microorganisms attached to the vegetables permeate the bran bed, leading to further aging and fermentation. It is said that there are 100 to 1 billion lactic acid bacteria and 1 to 10 million yeasts in 1 g of rice bran bed in good condition.
Lactic acid bacteria are killed during the cooking process of bran cooking, but the cell wall of lactic acid bacteria called peptidoglycan remains, and it has the effect of adsorbing harmful components in the body and carrying them out of the body.

In addition, blue-backed fish contains calcium and vitamin D, which promotes the absorption of calcium.
Since a certain amount of n3 polyunsaturated fatty acids (EPA, DHA) dissolved from blue-backed fish remains in the broth, if you cook it with the broth and eat it, the nutritional value will be further improved.

"Nukadaki", which slowly cooks blue-backed fish in the bran, can take the whole nutrition of "nuka" and "blue-backed fish" and is effective in preventing osteoporosis and lifestyle-related diseases. It is a traditional food of Kitakyushu and can be said to be a "healthy food" that originated in Kitakyushu.

  • Bran miso: Lactic acid bacteria (peptidoglycan) ... Intestinal regulation

  • Blue-backed fish: Calcium + Vitamin D ... Calcium absorption promotion

  • Boiled juice: n3 polyunsaturated fatty acid ... Cholesterol lowering, arteriosclerosis suppression

Nukadaki is

It is a local dish that has been handed down from the Edo period to Buzen Province, where blue fish is cooked in bran (nukadoko).
Bran is rarely cooked nationwide as a seasoning, and it can be said that Nukadaki is a unique food culture that is passed down to Kokura Castle.

Commitment to history

It is said that Kokura's specialty "Nukadaki" began when Kokura Ogasawara, who came to the same area during the Edo period, spread the heirloom bran floor to the castle.
In Kokura Castle, many families have a bran floor for over 100 years. In the Kitakyushu region, bran miso is very important and has been passed down from generation to generation as one of the heirloom.

The deep taste is the taste of mothers that has been passed down from generation to generation. "Nukadaki" is also made at home, and in addition to "Nukadaki", it is cooked with various kinds of blue fish such as "Nukadaki" and "Jinda-boiled *", as well as crepe, chicken, and bamboo shoots. Sometimes.

* "Jinda" is another name for Nukami, and is a word that appears in the Zuihitsu "Tsurezuregusa" in the late Kamakura period.

Product name Additive-free bran (mackerel, mackerel)

Contents: Mackerel (2 pieces) 2 tails of mackerel

Ingredients: mackerel (Noruu d over production), sardine (domestic), rice bran, soy sauce, sugar, vinegar, ginger, pepper, red pepper (some including wheat, soybeans)

Expiration date: 12 months from manufacture (store at room temperature away from direct sunlight)


  • After opening, refrigerate (10 ℃ or less) and consume within 7 days.

  • Please refrain from heating in the microwave without opening.

  • When warming, leave it in a bag and boil it in hot water. When using a microwave, transfer it to a container and warm it.

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