Nukazuke is a traditional Japanese pickling method that uses a fermented rice bran paste called nukazuke no moto. This paste is made from rice bran, salt, and various seasonings, creating a flavorful environment for pickling vegetables. Common vegetables used in nukazuke include cucumbers, carrots, and eggplants, which absorb the unique flavors and nutrients from the paste. The process involves burying the vegetables in the nukazuke no moto for a few hours to several days, depending on the desired taste. This method not only preserves the vegetables but also enhances their flavor, making nukazuke a popular accompaniment in Japanese cuisine.