NUKA-DAKI GUIDE
Nuka-daki Guide
Nuka-daki is a fish dish long loved in Kokura. These articles introduce the food culture of simmering fish with fermented rice-bran bed, based on Kitakyushu City's report and Ajidokoro Yano Kyomachi's Yano-style nuka-daki.
The Nutritional Value of Nuka-daki
A careful explanation of vitamin B1, vitamin B6, magnesium and GABA found in aged nuka-doko and nuka-daki in Kitakyushu City's public report.
What Is Nuka-daki?
A guide to the definition of nuka-daki, how it differs from nuka pickles, and its local names jinda-ni and nuka-miso-daki.
Kokura and the History of Nuka-daki
Tracing rice bran, jinda, historical references, Kokura's geography and the preserved-food background of nuka-daki.
Traditional, Modern and Yano-style Nuka-daki
How Yano-style nuka-daki fits the report's traditional category by using nuka-doko without soy sauce, sake, mirin or white sugar.
A First-time Guide to Nuka-daki
A visitor-friendly guide to ordering and enjoying nuka-daki in Kokura for breakfast, lunch or dinner.
Mackerel and Sardine Nuka-daki
How mackerel and sardine nuka-daki differ in texture, richness and the way they carry the nuka-doko flavor.
Nuka-daki and Japanese Sake
How to enjoy nuka-daki, a fermented local dish, with a range of Japanese sake including local selections.
Nuka-daki as a 100-year Food
Why nuka-daki matters as a certified 100-year Food and how restaurants help keep the culture accessible.