The Japanese art of pickling & fermenting / Yoko Nakazawa.

Format:

Book

Author/Creator:

Nakazawa, Yoko, author.

Language:

English

Subjects (All):

Canning and preserving--Japan.

Canning and preserving.

Canning and preserving--Japan--History.

Fermented foods--Japan.

Fermented foods.

Pickles--Japan.

Pickles.

Pickled foods--Japan.

Pickled foods.

Cooking, Japanese.

Cooking (Fermented foods)--Japan.

Cooking (Fermented foods).

Japan.

Genre:

cookbooks.

Cookbooks

History

Cookbooks.

Physical Description:

287 pages : colour illustrations ; 24 cm

Other Title:

Japanese art of pickling and fermenting.

Pickling & fermenting.

Place of Publication:

Naarm (Melbourne), Australia : Smith Street Books, 2025.

Summary:

"In "The Japanese art of pickling and fermenting," preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations. Yoko grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season using ancient Japanese fermenting techniques. Upon moving to Australia, Yoko started to grow and preserve her own vegetables and began sharing her knowledge and recipes for pickling and fermenting all kinds of produce. In this book Yoko explains the difference between pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this book not only a practical guide filled valuable knowledge, but also a book filled with love"--Publisher's description.

Contents:

Introduction

Getting started

Amazu zuke

Asazuke

Beer zuke

Kasuzuke

Kojizuke

Misozuke

Nukazuke

Tamarizuke

Classic otsukemono

Ume shigoto.

Notes:

Includes index.

ISBN:

9781923239135

1923239139

OCLC:

1541969040