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

Author: Hachisu, Nancy SingletonBrand: Andrews McMeel PublishingFeatures: Andrews McMeel PublishingBinding: HardcoverNumber Of Pages: 400Release Date: 11-08-2015Details: Product Description Preserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, 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 sa