Fermenting for the Future Japanese Pickles and Microbial Foodways Aya Hirata Kimura

Format:

Book

Author/Creator:

Kimura, Aya Hirata, Author.

Language:

English

Subjects (All):

Pickled foods--Social aspects--Japan.

Pickled foods.

Japan.

Physical Description:

1 online resource

Place of Publication:

Berkeley, CA University of California Press [2026]

Language Note:

In English

Summary:

Fermenting for the Future reveals the fascinating story of tsukemono, the rich variety of pickles that have been an integral part of the Japanese diet for over a thousand years. Today, industrial pasteurization and declining agrodiversity have led to the disappearance of many of the hundreds of traditional tsukemono along with their benefits to human health. While fermenting vegetables and fruit was once a task of domestic drudgery, Aya Hirata Kimura shows how the art of tsukemono can now be appreciated as a catalyst for sociocultural change amid a growing awareness of the drawbacks of antibiotic modernity. By examining the complex socio-environmental facets of tsukemono, Kimura deepens our understanding of how the modernization of food and agriculture transform not only human relationships to plants and the land but also the microbial diversity in our food systems and bodies

Contents:

Frontmatter Contents Introduction Part 1: Antibiotic Modulations 1. Tsukemono in Imperial Japan: Industrial Factories and the Military 2. Delocalization of Tsukemono and Loss of Agrobiodiversity 3. Antibiotic Tsukemono and Fermentation Attunement Part 2: Probiotic Turns 4. Food With/Out Fūdo 5. Kin-katsu: Probiotic Commodification 6. Microbes That Transpire 7. Cultivating and Living In Between (Awai) Conclusion Acknowledgments Appendix: Fermentation Assemblages in Kyoto Tsukemono Glossary of Terms Notes Bibliography Index

Notes:

Description based on online resource; title from PDF title page (publisher's Web site, viewed April 14 2026)

Includes bibliographical references and index

Other Format:

Print version:

ISBN:

9780520410022

0520410025

OCLC:

1586297447

Publisher Number:

CIPO000352675

Access Restriction:

Restricted for use by site license