Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen
(Book)

Book Cover
Contributors
Tanis, David writer of foreword.
Miura, Kenji, 1956- photographer.
Published
Kansas City, Missouri : Andrews McMeel Publishing, [2015].
Format
Book
ISBN
9781449450885, 1449450881
Physical Desc
xxxiii, 365 pages : color illustrations ; 26 cm
Status
Central Library - Adult Nonfiction - Nonfiction Area
641.408 HACHISU
1 available

Description

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LocationCall NumberStatus
Central Library - Adult Nonfiction - Nonfiction Area641.408 HACHISUOn Shelf

More Details

Published
Kansas City, Missouri : Andrews McMeel Publishing, [2015].
Language
English
ISBN
9781449450885, 1449450881

Notes

Bibliography
Includes bibliographical references (page 355) and index.
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 producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional? Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)? to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today."--Amazon.com.

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Citations

APA Citation, 7th Edition (style guide)

Hachisu, N. S., Tanis, D., & Miura, K. (2015). Preserving the Japanese way: traditions of salting, fermenting, and pickling for the modern kitchen . Andrews McMeel Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Hachisu, Nancy Singleton, David Tanis and Kenji Miura. 2015. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen. Kansas City, Missouri: Andrews McMeel Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Hachisu, Nancy Singleton, David Tanis and Kenji Miura. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen Kansas City, Missouri: Andrews McMeel Publishing, 2015.

Harvard Citation (style guide)

Hachisu, N. S., Tanis, D. and Miura, K. (2015). Preserving the japanese way: traditions of salting, fermenting, and pickling for the modern kitchen. Kansas City, Missouri: Andrews McMeel Publishing.

MLA Citation, 9th Edition (style guide)

Hachisu, Nancy Singleton, David Tanis, and Kenji Miura. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen Andrews McMeel Publishing, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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