Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes.
In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji.
Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees.
Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today.
“This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill
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barrel beans boil bowl bran bring brown rice called chile chopped clean cold container cooking cool Cover cucumbers daikon dashi dish dried drop farm fermented fish sauce flavor fridge friends ginger green half hand heat Japan katsuobushi keep kitchen koji konbu kumquats layer leaves mash method minutes miso natto natural Niigata prefecture once organic peel peppers persimmons pickling pieces plastic plum PRESERVING THE JAPANESE pressing produced rakkyo refrigerator remove rice vinegar sake lees sea salt season seeds SERVES shio side simmer slice soak soup sour soy sauce soybeans Sprinkle squeezed squid stir sugar surface sweet tablespoons taste temperature thick tofu umeboshi VARIATIONS vegetables warm weeks weight whole wooden