Rice bran

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About Rice bran
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Rice bran finds particularly many uses in Japan, where it is known as nuka (糠; ぬか). Besides using it for pickling, Japanese people also add it to the water when boiling bamboo shoots, and use it for dish washing. In Kitakyushu City, it is called Jinda and used for stewing fish, such as sardine.

The high oil content of bran makes it subject to rancidification, one of the reasons that is often separated from the grain before storage or further processing. The bran itself can be heat-treated to increase its longevity[2].

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