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

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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. read more

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ISBN:

9781524894764

Format:

Paperback

Pages:

400

Weight:

1224.7g

RRP:

$65.00

Category:

Food

Publisher:

Andrews McMeel Publishing

Published:

13 August 2024

ABOUT THE AUTHOR

Nancy Singleton Hachisu