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

Nancy Singleton Hachisu

Preserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Ja...