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Nukazuke : The Japanese Art of Fermented Pickling.
- Format:
- Book
- Author/Creator:
- Yamada, Nami.
- Language:
- English
- Subjects (All):
- Pickles.
- Fermented foods.
- Genre:
- cookbooks.
- Cookbooks.
- Physical Description:
- 1 online resource (132 pages)
- Edition:
- 1st ed.
- Place of Publication:
- La Vergne : Tuttle Publishing, 2024.
- Summary:
- This book, authored by Nami Yamada, a medicinal herbal chef, nutritionist, and Chinese herbalist, offers a comprehensive guide to the traditional Japanese method of pickling using a fermented rice-bran bed known as nukazuke. It provides detailed instructions for fermenting various ingredients, from vegetables like daikon radish and lotus root to more unusual ones such as apples and tofu. In addition to the pickling process, the book includes 30 recipes to incorporate these pickles into meals. It emphasizes the health benefits of nukazuke, highlighting its rich content of lactic acid bacteria, which promotes gut health. The book targets readers interested in Japanese food culture, particularly those looking to enhance their diet with nutritious, fermented foods. Generated by AI.
- Contents:
- Cover
- Title Page
- Contents
- An Invitation to Nukazuke Pickling
- What is Fermentation?
- How Nukazuke Fermentation Works
- Chapter 1 The Nukazuke Pickling Bed
- How Nukazuke Pickles Are Made
- Pickling Containers
- Nuka, the Heart of the Pickling Bed
- Basic Pickling Bed Ingredients
- Ingredients to Add Flavor to the Pickling Bed
- Making the Pickling Bed
- Throw-Away Pickling
- Mixing the Pickling Bed
- Adding Nuka and Salt to the Pickling Bed
- Chapter 2 Basic Pickling Instructions
- Preparing the Ingredients
- Pickling Vegetables
- Other Vegetables to Pickle
- Pickling Seafood and Meat
- Unusual Pickles
- More Unusual Pickles
- Chapter 3 A Nukazuke Pickling Calendar and a Troubleshooting Guide
- A Nukazuke Pickling Calendar
- A Troubleshooting Guide
- Chapter 4 Recipes Using Nukazuke Pickles and Nuka Pickling Mash
- Basic Recipes for Soup Stock and Cooked Rice
- Recipes Using Old Nukazuke Pickles
- Recipes Using Nuka Pickling Mash
- Recipes Using Nuka
- My Fermentation Lifestyle
- Chapter 5 The Health Benefits of Nukazuke Pickles
- A Probiotic Superfood
- A Bounty of Fermented Foods
- Traditional Fermented Foods of Japan
- Familiar Fermented Foods
- Conclusion
- Copyright.
- Notes:
- Description based on publisher supplied metadata and other sources.
- Part of the metadata in this record was created by AI, based on the text of the resource.
- ISBN:
- 9781462924691
- 1462924697
- OCLC:
- 1435752103
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