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Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
Paperback
$45.00
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"Nancy Hachisu's deep and intimate knowledge of Japanese food culture comes from living most of her life in Japan, married into a farming family, and then beyond what she learned from them, she has relentlessly explored the country's many varied preservation traditions. Her guidance and recipes reflect meticulous research and refinement. This book is the most thorough overall resource that I know of in English on Japanese food preservation techniques."
— Sandor Ellix Katz, author of The Art ...
— Sandor Ellix Katz, author of The Art ...