. "Nukazuke (\u7CE0\u6F2C\u3051 Nukazuke?) \u00E9 uma especialidade da culin\u00E1ria japonesa que consiste em um picles japon\u00EAs (tsukemono) produzido com hortali\u00E7as colocadas dentro de uma mistura de farelo de arroz fermentado com algas marinhas e soja. A mistura pode produzir picles rapidamente em um ou dois dias."@pt . . "Nukazuke"@es . . . . . . . "Nukazuke"@pt . . . . . . . . . . . . . . . . . "\uB204\uCE74\uC988\uCF00"@ko . . . . . "8001260"^^ . "\u7CE0\u6F2C\u3051\uFF08\u306C\u304B\u3065\u3051\uFF09\u3068\u306F\u3001\u7C73\u7CE0\u3092\u4F7F\u3063\u305F\u6F2C\u7269\u306E\u3053\u3068\u3002\u4E73\u9178\u83CC\u767A\u9175\u3055\u305B\u3066\u4F5C\u3063\u305F\u7CE0\u5E8A\uFF08\u306C\u304B\u3069\u3053\uFF09\u306E\u4E2D\u306B\u91CE\u83DC\u306A\u3069\u3092\u6F2C\u3051\u8FBC\u3093\u3067\u4F5C\u308B\u7CE0\u5473\u564C\u6F2C\u3051\uFF08\u306C\u304B\u307F\u305D\u3065\u3051\uFF09\u3001\u3069\u3076\u6F2C\u3051\u3001\u3069\u307C\u6F2C\u3051\u3068\u3082\u547C\u3070\u308C\u308B\u3082\u306E\u3068\u3001\u7CE0\u5E8A\u306F\u4F7F\u308F\u305A\u5927\u6839\u3092\u6F2C\u3051\u305F\u6CA2\u5EB5\u3084\u7CE0\u30CB\u30B7\u30F3\u3001\u7CE0\u30B5\u30F3\u30DE\u306E\u3088\u3046\u306B\u6750\u6599\u306B\u5869\u3068\u7CE0\u3092\u307E\u3076\u3057\u3066\u6F2C\u3051\u305F\u3082\u306E\u306E\u53CC\u65B9\u3092\u547C\u3076\u3002 \u7CE0\u5E8A\u3067\u4F5C\u308B\u7CE0\u6F2C\u3051\u3067\u306F\u3001\u4E00\u822C\u306B\u80E1\u74DC\u3001\u8304\u5B50\u3001\u5927\u6839\u3068\u3044\u3063\u305F\u6C34\u5206\u304C\u591A\u3044\u91CE\u83DC\u3092\u6F2C\u3051\u8FBC\u3080\u3053\u3068\u304C\u591A\u3044\u3002\u30BB\u30ED\u30EA\u3084\u30D1\u30D7\u30EA\u30AB\u3068\u3044\u3063\u305F\u3001\u6C5F\u6238\u671F\u307E\u3067\u306B\u306F\u5B58\u5728\u305B\u305A\u3001\u8FD1\u5E74\u666E\u53CA\u3057\u305F\u91CE\u83DC\u306E\u306C\u304B\u6F2C\u3051\u3082\u3042\u308B\u3002\u3053\u306E\u307B\u304B\u306B\u3082\u8089\u3001\u9B5A\u3001\u3086\u3067\u5375\u3001\u849F\u84BB\u306A\u3069\u591A\u69D8\u306A\u98DF\u6750\u304C\u5229\u7528\u3055\u308C\u308B\u3002\u3042\u307E\u308A\u6F2C\u304B\u3063\u3066\u3044\u306A\u3044\u3082\u306E\u306F\u300C\u6D45\u6F2C\u3051\u300D\u300C\u4E00\u591C\u6F2C\u3051\u300D\u3068\u547C\u3070\u308C\u3001\u9577\u304F\u6F2C\u304B\u3063\u305F\u3082\u306E\u306F\u300C\u53E4\u6F2C\u3051\u300D\u300C\u3072\u306D\u6F2C\u3051\u300D\u306A\u3069\u3068\u547C\u3070\u308C\u308B\u3002"@ja . . . . . . "\uB204\uCE74\uC988\uCF00(\uC77C\uBCF8\uC5B4: \u7CE0\u6F2C\u3051)\uB294 \uC18C\uAE08\uC744 \uC808\uC5EC\uC11C \uC9C8\uCC99\uD558\uAC8C \uBC18\uC8FD\uD55C \uACA8\uC5D0 \uB2F4\uADFC \uC624\uC774\uC774\uB2E4."@ko . . . . "El nukazuke (\u7CE0\u6F2C\u3051 ''nukazuke''?) es un tipo de encurtido japon\u00E9s que se hace fermentando verduras en salvado de arroz (nuka). Casi cualquier verdura comestible puede encurtirse con esta t\u00E9cnica, aunque las variedades tradicionales son la berenjena, el r\u00E1bano japon\u00E9s (daikon), el repollo y el pepino. El sabor del nukazuke puede variar desde agradablemente amargo a muy \u00E1cido, salado y picante. Estos encurtidos tambi\u00E9n se conservan crujientes, lo que les da m\u00E1s popularidad."@es . . . . . . . . "Nukazuke"@en . . . . . "El nukazuke (\u7CE0\u6F2C\u3051 ''nukazuke''?) es un tipo de encurtido japon\u00E9s que se hace fermentando verduras en salvado de arroz (nuka). Casi cualquier verdura comestible puede encurtirse con esta t\u00E9cnica, aunque las variedades tradicionales son la berenjena, el r\u00E1bano japon\u00E9s (daikon), el repollo y el pepino. El sabor del nukazuke puede variar desde agradablemente amargo a muy \u00E1cido, salado y picante. Estos encurtidos tambi\u00E9n se conservan crujientes, lo que les da m\u00E1s popularidad. El nukazuke se conserva tradicionalmente en un recipiente de madera, pero tambi\u00E9n son frecuentes las vasijas de barro, de cer\u00E1mica o incluso los cubos de pl\u00E1stico. Muchos hogares japoneses tienen sus propios recipientes nukazuke, que son fielmente agitados a mano cada d\u00EDa. Debido a los diferentes m\u00E9todos y recetas, el sabor var\u00EDa considerablemente no s\u00F3lo de regi\u00F3n a regi\u00F3n, sino tambi\u00E9n un hogar a otro. Los encurtidos (tsukemono) son un importante alimento b\u00E1sico de la cocina japonesa, y el nukazuke es una de las clases m\u00E1s populares. A menudo se comen al final de las comidas, y se dice que ayudan en la digesti\u00F3n. El lactobacilo presente en el nukazuke puede ser un suplemento beneficioso para la flora intestinal. Tambi\u00E9n es rico en vitamina B1."@es . . . "\u7CE0\u6F2C\u3051\uFF08\u306C\u304B\u3065\u3051\uFF09\u3068\u306F\u3001\u7C73\u7CE0\u3092\u4F7F\u3063\u305F\u6F2C\u7269\u306E\u3053\u3068\u3002\u4E73\u9178\u83CC\u767A\u9175\u3055\u305B\u3066\u4F5C\u3063\u305F\u7CE0\u5E8A\uFF08\u306C\u304B\u3069\u3053\uFF09\u306E\u4E2D\u306B\u91CE\u83DC\u306A\u3069\u3092\u6F2C\u3051\u8FBC\u3093\u3067\u4F5C\u308B\u7CE0\u5473\u564C\u6F2C\u3051\uFF08\u306C\u304B\u307F\u305D\u3065\u3051\uFF09\u3001\u3069\u3076\u6F2C\u3051\u3001\u3069\u307C\u6F2C\u3051\u3068\u3082\u547C\u3070\u308C\u308B\u3082\u306E\u3068\u3001\u7CE0\u5E8A\u306F\u4F7F\u308F\u305A\u5927\u6839\u3092\u6F2C\u3051\u305F\u6CA2\u5EB5\u3084\u7CE0\u30CB\u30B7\u30F3\u3001\u7CE0\u30B5\u30F3\u30DE\u306E\u3088\u3046\u306B\u6750\u6599\u306B\u5869\u3068\u7CE0\u3092\u307E\u3076\u3057\u3066\u6F2C\u3051\u305F\u3082\u306E\u306E\u53CC\u65B9\u3092\u547C\u3076\u3002 \u7CE0\u5E8A\u3067\u4F5C\u308B\u7CE0\u6F2C\u3051\u3067\u306F\u3001\u4E00\u822C\u306B\u80E1\u74DC\u3001\u8304\u5B50\u3001\u5927\u6839\u3068\u3044\u3063\u305F\u6C34\u5206\u304C\u591A\u3044\u91CE\u83DC\u3092\u6F2C\u3051\u8FBC\u3080\u3053\u3068\u304C\u591A\u3044\u3002\u30BB\u30ED\u30EA\u3084\u30D1\u30D7\u30EA\u30AB\u3068\u3044\u3063\u305F\u3001\u6C5F\u6238\u671F\u307E\u3067\u306B\u306F\u5B58\u5728\u305B\u305A\u3001\u8FD1\u5E74\u666E\u53CA\u3057\u305F\u91CE\u83DC\u306E\u306C\u304B\u6F2C\u3051\u3082\u3042\u308B\u3002\u3053\u306E\u307B\u304B\u306B\u3082\u8089\u3001\u9B5A\u3001\u3086\u3067\u5375\u3001\u849F\u84BB\u306A\u3069\u591A\u69D8\u306A\u98DF\u6750\u304C\u5229\u7528\u3055\u308C\u308B\u3002\u3042\u307E\u308A\u6F2C\u304B\u3063\u3066\u3044\u306A\u3044\u3082\u306E\u306F\u300C\u6D45\u6F2C\u3051\u300D\u300C\u4E00\u591C\u6F2C\u3051\u300D\u3068\u547C\u3070\u308C\u3001\u9577\u304F\u6F2C\u304B\u3063\u305F\u3082\u306E\u306F\u300C\u53E4\u6F2C\u3051\u300D\u300C\u3072\u306D\u6F2C\u3051\u300D\u306A\u3069\u3068\u547C\u3070\u308C\u308B\u3002"@ja . . . . . . . "8283"^^ . "Nukazuke"@it . . . . . . . . . "1058448049"^^ . . "Il nukazuke (\u7CE0\u6F2C\u3051?) \u00E8 un tipo di sottaceto giapponese, prodotto utilizzato nella loro cucina, prodotto fermentando le verdure in crusca di riso. Viene confuso con una pietanza simile, il takuan."@it . "\uB204\uCE74\uC988\uCF00(\uC77C\uBCF8\uC5B4: \u7CE0\u6F2C\u3051)\uB294 \uC18C\uAE08\uC744 \uC808\uC5EC\uC11C \uC9C8\uCC99\uD558\uAC8C \uBC18\uC8FD\uD55C \uACA8\uC5D0 \uB2F4\uADFC \uC624\uC774\uC774\uB2E4."@ko . "\u7CE0\u6F2C\u3051"@ja . "Il nukazuke (\u7CE0\u6F2C\u3051?) \u00E8 un tipo di sottaceto giapponese, prodotto utilizzato nella loro cucina, prodotto fermentando le verdure in crusca di riso. Viene confuso con una pietanza simile, il takuan."@it . . "Nukazuke (\u7CE0\u6F2C\u3051) is a type of Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. Almost any vegetable may be preserved using this technique, although some common varieties include eggplants, daikon, cabbage, carrots, and cucumbers. The taste of nukazuke can vary from pleasantly tangy to very sour, salty and pungent, depending on the methods and recipe used or region, usually with a crispy, crunchy texture. Less common are fish nukazuke, found in the north part of Japan, using sardine, mackerel, puffer fish roe, or Japanese horse mackerel."@en . . . . . . . "Nukazuke (\u7CE0\u6F2C\u3051) is a type of Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. Almost any vegetable may be preserved using this technique, although some common varieties include eggplants, daikon, cabbage, carrots, and cucumbers. The taste of nukazuke can vary from pleasantly tangy to very sour, salty and pungent, depending on the methods and recipe used or region, usually with a crispy, crunchy texture. Less common are fish nukazuke, found in the north part of Japan, using sardine, mackerel, puffer fish roe, or Japanese horse mackerel. Pickles are an important part of Japanese diet, often eaten at the end of a meal and are said to aid in digestion. The lactic acid bacteria in nukazuke are probiotics that aid the intestinal flora. These bacteria are also responsible for producing folate and vitamin B12 in nukazuke. Further, since nukazuke absorb nutrients from the rice bran, they are high in vitamin B1, which helped prevent beri-beri in 17th century Edo (present-day Tokyo). Traditionally, Japanese cedar tubs (oke) were used for fermenting pickles; today, ceramic or plastic containers are more common."@en . "Nukazuke (\u7CE0\u6F2C\u3051 Nukazuke?) \u00E9 uma especialidade da culin\u00E1ria japonesa que consiste em um picles japon\u00EAs (tsukemono) produzido com hortali\u00E7as colocadas dentro de uma mistura de farelo de arroz fermentado com algas marinhas e soja. A mistura pode produzir picles rapidamente em um ou dois dias."@pt . . . . . . . .