The Japanese Art of Pickling & Fermenting
Discover the traditional Japanese methods of pickling and fermenting, and learn to make flavourful pickled and fermented vegetables at home.
In The Japanese Art of Pickling & Fermenting, Yoko Nakazawa shares her lifelong passion for Japanese fermentation techniques and preservation. She grew up in rural Japan, where she learned her family's traditional methods for pickling and fermenting seasonal vegetables.
The book guides you through classic Japanese techniques such as amazuke, misozuke, nukazuke, and asazuke, and provides an introduction to fermenting vegetables like daikon, cucumber, cabbage, ginger, and umeboshi.
Along the way, Yoko Nakazawa shares personal stories and practical knowledge on everything from salt ratios and fermentation times to storage and preparation. An inspiring book for anyone interested in Japanese food culture, fermentation, and kitchen craftsmanship.
Product information:
Dimensions: 19.5 cm, 3 cm, 24 cm
Cover: Hardcover
Pages: 288
Language: English
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