Avocado NukazukeCoat with Bran, Wrap, and Chill for 1–2 Days

The bran flavor slowly soaking into smooth avocado is outstanding. It’s also great with drinks.

Avocado is soft and can fall apart if you bury it straight in the nuka bed. We recommend coating it all over with bran and wrapping it in plastic wrap.

Prep	Halve, remove the pit and skin, coat with bran and wrap
Pickling time	24–48 hours (in the fridge)
After pickling	Keep in the fridge and eat the same day

How to make avocado nukazuke

1. Choose: Very ripe avocados fall apart easily, so pick one that’s still a little firm.
2. Cut: Cut all the way around lengthwise, twist it in half, and remove the pit and skin.
3. Coat with bran: Take some bran out of your nuka bed and spread it over the whole avocado, including the hollow where the pit was.
4. Wrap: Wrap it tightly in plastic wrap and put it in the fridge.
5. Take it out: Unwrap, wipe off the bran, rinse quickly and slice thinly.

Throw away the bran you used instead of returning it to the main bed.

From bed to plate

How to eat it

• As is: Slice thinly and serve with wasabi and soy sauce, or olive oil.
• On rice: Cube it and put it on rice with nori seaweed for a simple avocado rice bowl.
• Eat it soon: The cut surface darkens over time, so slice it just before eating.

Cheese and eggs are also pickled wrapped like this. See all foods.