Eggs and dairy
Cheese NukazukeProcessed Cheese Wedges, Pickled 2 Days for a Rich Snack
This time we pickled foil-wrapped processed cheese wedges, a staple in Japanese fridges. Any similar processed cheese wedges will work.
The richness of cheese goes well with the bran. Processed cheese has a strong flavor of its own, so pickle it for at least a day, and 2 days or more to flavor it all the way through.
| Prep | Cover with bran, wrap in plastic wrap and put in a zip-top bag |
|---|---|
| Pickling time | 24–48 hours (in the fridge) |
| After pickling | Keep in the fridge and eat by the next day |
Tips for pickling
For dairy and other animal foods, it’s better for the smell and for food safety not to put them straight into the main bed. Take out some bran, wrap the cheese in it with plastic wrap, and throw the bran away afterwards.
In the photos here, the cheese was pickled directly in the bed. If you do this, take out every bit of cheese and stir the bed well afterwards.
How to make cheese nukazuke
- Unwrap: Remove the foil from the cheese wedges.
- Cover with bran: Cover each piece completely with bran taken from your bed.
- Wrap: Wrap tightly in plastic wrap, put in a zip-top bag, and keep in the fridge.
- Take it out: Wipe off the bran, rinse quickly and pat dry.
From bed to plate
How to eat it
- As is: With wine or sake.
- On crackers: A drizzle of honey makes a nice salty-sweet pairing.
We also pickled string cheese.
