Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Hardback)Nancy Singleton Hachisu (author)
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Recipe methods range from the ultra-traditional: Umeboshi (Salt-Dried Sour Plums, Takuan (Rice Bran Fermented Dried Daikon), and Hakusai (Salt-Fermented Cabbage; to the modern: Shoyu Koji Zucchini Coins, Turnips Pickled in Plum Vinegar, and Melon in Sake Lees. Preserving with Salt & Koji also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Kojiis neither new, nor unusual in the landscape of Japan fermentation but it has quickly become a cult favourite for quick pickling or marinades. Preserving the Japanese Wayis a book about community, seasonality as the root of preserved food, and ultimately about why community and seasonality are relevant in our lives today.
Publisher: Andrews McMeel Publishing
Number of pages: 400
Weight: 1479 g
Dimensions: 254 x 211 x 41 mm
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