Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
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Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

by Nancy Singleton Hachisu

Cookbooks Food and Drink
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Discover traditional Japanese preserving techniques for salting, fermenting, and pickling, adapted for modern kitchens with practical guidance.

ISBN-13 9781449450885 ASIN 1449450881 Views 53 Publisher Andrews McMeel Publishing Year 2015 Format Hardcover Product Group Book Pages 400 Created February 28, 2026 Updated September 23, 2026
About This Book

This book explores traditional Japanese techniques for salting, fermenting, and pickling.

It offers practical guidance for preserving foods using time-honored methods.

Readers can learn how to incorporate these practices into contemporary kitchens.

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I will be using this book for: