Preserving The Japanese Way: Traditions Of Salting, Fermenting, And
Pickling For The Modern Kitchen

Product Description

Preserving the Japanese Wayoffers an easy to understand road map for preserving fruits vegetables & fish through a non-scientific farm- or fisherman-centric approach Backdrop to the 80 recipes outlined in this book are the producers & the artisanal products used to make these salted & fermented foods The arresting photos of the barrel maker fish sauce producer artisanal vinegar company 200 hundred-year-old sake producer & traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of the inner circle of Japanese life Recipe methods range from the ultra-traditional Umeboshi (Salt-Dried Sour Plums Takuan (Rice Bran Fermented Dried Daikon) & Hakusai (Salt-Fermented Cabbage; to the modern Shoyu Koji Zucchini Coins Turnips Pickled in Plum Vinegar & Melon in Sake Lees Preserving with Salt & Koji also introduces & demystifies one of the most fascinating ingredients to hit the food scene in a decade koji Kojiis neither new nor unusual in the landscape of Japan fermentation but it has quickly become a cult favourite for quick pickling or marinades Preserving the Japanese Wayis a book about community seasonality as the root of preserved food & ultimately about why community & seasonality are relevant in our lives today