<Event Report> Held 'My First Nukadoko Talk Show & Demonstration' with Nichinichi Dogu
Y-Yacht Co., Ltd. held the 'My First Nukadoko' experiential event at Isetan Shinjuku on May 16, using the round canister from their private brand 'Nichinichi Dogu.' Led by culinary researcher Rieko Teramoto, the event included a demonstration on nukadoko-making for 'gut health' and a tasting of nukazuke arranged dishes. They proposed a new style of pickling that beginners can maintain easily in the refrigerator.
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- 📰 Published: May 22, 2026 at 01:21
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On Saturday, May 16, Y-Yacht Co., Ltd., a company that plans, imports, and wholesales kitchen and dining supplies, held a 'My First Nukadoko' talk show and demonstration at the Kitchen Studio, 5th Floor, Isetan Shinjuku Main Building. They invited culinary researcher and fermented food enthusiast Rieko Teramoto to lead the event using the round canister from their private brand, 'Nichinichi Dogu.'
This event was organized as part of the 'Nichinichi Dogu' POP UP STORE being held at the Isetan Shinjuku Kitchen Studio from Wednesday, May 13 to Tuesday, May 26.
They requested Teramoto's participation because her policy of 'making nukazuke more accessible and incorporating it into modern tables without difficulty' deeply resonates with the brand concept of 'Nichinichi Dogu': 'Japanese tools for modern living.'
At the event, a demonstration of making nukadoko, which connects to the topical 'gut health,' was conducted using actual products. Furthermore, by having participants taste arranged nukazuke dishes, the goal was to help them experience the brand concept. The event was kept to a small scale of 6 participants, making it an at-home gathering where attendees could interact actively with the instructor.
The same content will be presented again on Sunday, May 24, at 14:30. Due to high popularity, it is currently fully booked. Please note that standing observation is possible on the day (no reservation required).
[Event Details: The Excellent Relationship between Nukazuke and 'Gut Health']
At the beginning of the workshop, Teramoto spoke in detail about the high health benefits brought by nukadoko.
[Nukazuke is not just cucumbers and carrots]
A plate decorated with 18 varieties of nukazuke, including pumpkin, lotus root, corn, konjac, egg, and avocado, was exhibited to demonstrate the variations of nukazuke.
[Peace of mind for beginners! The Golden Ratio with 'Round Canister']
Enamel round canisters from 'Nichinichi Dogu' were used for the preparation. Enamel is acid- and salt-resistant, resists odor transfer, and prevents bacterial growth, making it a suitable material for making nukadoko. 'Nichinichi Dogu' round canisters are 11.6 cm in diameter and 16 cm in height, a compact size that fits in the refrigerator. They can hold about 800g of nukadoko, making it an attractive option for those living alone or in small households to maintain without trouble.
[Proper 'Growing' and 'Care' of Nukadoko]
The instructor shared daily maintenance and observation points to keep the nukadoko healthy.
[Tasting of Arranged Nukazuke Dishes]
In the second half of the workshop, surprising arranged dishes utilizing nukazuke as an 'ingredient' were served. The menu included 'Potato Salad with Egg and Cucumber Nukazuke' and 'Shaomai with Lotus Root Nukazuke.' Through tasting, participants experienced how using nukazuke as an ingredient, rather than just eating it as is, adds deep umami, acidity, and appropriate saltiness without requiring extra seasoning.
This event was organized as part of the 'Nichinichi Dogu' POP UP STORE being held at the Isetan Shinjuku Kitchen Studio from Wednesday, May 13 to Tuesday, May 26.
They requested Teramoto's participation because her policy of 'making nukazuke more accessible and incorporating it into modern tables without difficulty' deeply resonates with the brand concept of 'Nichinichi Dogu': 'Japanese tools for modern living.'
At the event, a demonstration of making nukadoko, which connects to the topical 'gut health,' was conducted using actual products. Furthermore, by having participants taste arranged nukazuke dishes, the goal was to help them experience the brand concept. The event was kept to a small scale of 6 participants, making it an at-home gathering where attendees could interact actively with the instructor.
The same content will be presented again on Sunday, May 24, at 14:30. Due to high popularity, it is currently fully booked. Please note that standing observation is possible on the day (no reservation required).
[Event Details: The Excellent Relationship between Nukazuke and 'Gut Health']
At the beginning of the workshop, Teramoto spoke in detail about the high health benefits brought by nukadoko.
[Nukazuke is not just cucumbers and carrots]
A plate decorated with 18 varieties of nukazuke, including pumpkin, lotus root, corn, konjac, egg, and avocado, was exhibited to demonstrate the variations of nukazuke.
[Peace of mind for beginners! The Golden Ratio with 'Round Canister']
Enamel round canisters from 'Nichinichi Dogu' were used for the preparation. Enamel is acid- and salt-resistant, resists odor transfer, and prevents bacterial growth, making it a suitable material for making nukadoko. 'Nichinichi Dogu' round canisters are 11.6 cm in diameter and 16 cm in height, a compact size that fits in the refrigerator. They can hold about 800g of nukadoko, making it an attractive option for those living alone or in small households to maintain without trouble.
[Proper 'Growing' and 'Care' of Nukadoko]
The instructor shared daily maintenance and observation points to keep the nukadoko healthy.
[Tasting of Arranged Nukazuke Dishes]
In the second half of the workshop, surprising arranged dishes utilizing nukazuke as an 'ingredient' were served. The menu included 'Potato Salad with Egg and Cucumber Nukazuke' and 'Shaomai with Lotus Root Nukazuke.' Through tasting, participants experienced how using nukazuke as an ingredient, rather than just eating it as is, adds deep umami, acidity, and appropriate saltiness without requiring extra seasoning.
FAQ
Can beginners manage nukazuke?
Yes. By using a compact enamel canister and performing simple daily observations, beginners can enjoy the process easily.
What kind of container is good for nukadoko?
Enamel containers are suitable as they are resistant to acid and salt, and prevent odor transfer and bacterial growth.
What kind of dishes can be made with nukazuke?
It can be used in dishes like potato salad or as a filling for shaomai to add deep umami and acidity without extra seasoning.