Nancy Singleton Hachisu
1) Preserving the Japanese way: traditions of salting, fermenting, and pickling for the modern kitchen
Author
Publisher
Andrews McMeel Publishing
Pub. Date
[2015]
Language
English
Description
"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 salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce...