Preserving the Japanese way
Subtitle: traditions of salting, fermenting, and pickling for the modern kitchen
By: Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura
Contributors: Tanis, David, writer of foreword; Miura, Kenji, 1956- photographer
Publisher: Andrews McMeel Publishing
Published: 2015
Language: eng
Number of pages: 365
ISBN-13: 9781449450885
Subjects: Salting of food; Food; Fermented foods; Japanese; Preservation; Canning and preserving; Japanese Cooking; Fermentation
Notes: Includes bibliographical references (page 355) and index.
Table of contents: title: Preserving a way of life; title: Salt, wind, and sun; title: Miso; title: Soy sauce; title: Fish sauce; title: Rice vinegar, sour plums, and persimmons; title: Koji, sake lees, and rice bran; title: Tofu, natto, and Konnyaku; title: Katsuobushi, Konbu, and Niboshi; title: Chile peppers and kimchee; title: Sake, Shochu, and tea; title: Afterword: The Snow of 2014; title: Glossary of Japanese produce; title: Fruits and vegetables by pickling method.