Sumary of Sustainable Japanese seasoning uses rice bran often discarded in the rice milling process:
- As many of our readers surely know, rice is a staple food of the Japanese people.
- In the rice milling process, rice bran, known in Japanese as komenuka 米糠 or simply nuka 糠, is created as a by-product.
- However, the majority of nuka created as a by-product of milling rice, unfortunately, ends up discarded.
- Okazu Komenuka Japanese company REshikuru (REシクル), operated by Vibin LLC, has strived to effectively utilize agricultural by-products since 2018. In order to address the problem of food waste, they created おかず米ぬか okazu komenuka, a seasoning made in Karuizawa 軽井沢 from rice bran.
- Okazu komenuka features the aroma and sweetness of roasted rice bran, mixed with sesame seeds, soy sauce, nori seaweed, and dried bonito flakes to create a versatile seasoning that can be used not only as furikake rice topping, but also in ochazuke (green tea, hot water or dashi over rice), or as a side dish.
- By using local ingredients, REShikuru is also trying to reduce the environmental impact of procuring ingredients.