Preserving the Japanese Way: Traditions of Salting, Fermenting and Pickling for the Modern Kitchen


Preserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire.

This book offers a clear road map for preserving fruits, vegetables, and fish through a non-scientific, farm or fisherman centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos document an authentic view of the inner circle of Japanese life. Readers can see the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning
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ISBN:

9781449450885

Format:

Hardback

Pages:

400

Dimensions:

20cm x 24cm

RRP:

$65.00

Category:

Food

Publisher:

Andrews McMeel Publishing

Published:

01 September 2015

ABOUT THE AUTHOR

Nancy Singleton Hachisu