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

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

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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. Documentaryquality Photo Essays Reveal The Local Japanese Communities That Support These Longestablished Preservation Practices. It Is By Nancy Singleton Hachisu, Author Of Japanese Farm Food.Preserving The Japanese Way: Traditions Of Salting, Fermenting, And Pickling For The Modern Kitchen Offers A Clear Road Map For Preserving Fruits, Vegetables, And Fish Through A Nonscientific, Farm Or Fishermancentric Approach. An Essential Backdrop To The 125 Recipes Outlined In This Book Are The Producers And The Artisanal Products Used To Make These Salted And Fermented Foods. The More Than 350 Arresting Photos Of The Barrel Maker, Fish Sauce Producer, Artisanal Vinegar Company, 200 Hundredyearold Sake Producer, And Traditional Morning Pickle Markets With Local Grandmas Still Selling Their Wares Document An Authentic View Of The Inner Circle Of Japanese Life. Recipe Methods Range From The Ultratraditional Umeboshi (Salted Sour Plums), Takuan (Halfdried Daikon Pickled In Rice Bran), And Hakusai (Fermented Napa Cabbage) To The Modern: Zucchini Pickled In Shoyu Koji, Turnips Pickled With Sour Plums, And Small Melons In Sake Lees. Preserving The Japanese Way Also Introduces And Demystifies One Of The Most Fascinating Ingredients To Hit The Food Scene In A Decade: Koji. Koji Is Neither New Nor Unusual In The Landscape Of Japan Fermentation, But It Has Become A Cult Favorite For Quick Pickling Or Marinades. Preserving The Japanese Way Is A Book About Community, Seasonality As The Root Of Preserved Food, And Ultimately About Why Both Are Relevant In Our Lives Today.In Japan, Pickling, Fermenting, And Salting Are Elevated As A Delicious And Refined Art Form, One That Nancy Singleton Hachisu Has Mastered. This Is A Gorgeous, Thoughtfuldare I Say Spiritualguide To The World Of Japanese Pickling Written With Clarity And A Deep Respect For Technique And Tradition. Nancy Understands That Salting Cherry Blossoms And Drying Squid Arent Just About Preserving Foodsit'S About Preserving A Way Of Life.Rick Bayless, Author Of Authentic Mexican And Owner Of Frontera Grillin Her First Gorgeous Book, Nancy Delved Into The Soul Of Japanese Country Cooking. In This Stunning New Volume, We Are Introduced To The Myriad Ways Of Preserving And Fermenting That, Like The Writing And Photography, Highlight The Gentle Elegance And Beautiful Patience Of Japanese Cookery.Edward Lee, Author Of Smoke & Pickles And Owner Of 610 Magnoliaeven If You Never Yearned To Make Your Own Miso Or Pickle Your Own Vegetables, This Beautiful Book Will Change Your Mind. Its Almost Impossible To Flip Through These Pages Without Wanting To Join Nancy Singleton Hachisu In The Lovely Meditation Of Her Cooking. This Book Is Unlike Anything Else Out There, And Every Serious Cook Will Want To Own It.Ruth Reichl, Author Of Tender At The Bone And Former Editorinchief Of Gourmet Magazine

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Frequently Asked Questions

  • Q: What is 'Preserving the Japanese Way' about? A: 'Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen' explores traditional Japanese food preservation techniques, including methods of salting, pickling, and fermenting that can be easily integrated into Western cooking.
  • Q: Who is the author of this book? A: The book is authored by Nancy Singleton Hachisu, who has extensive knowledge of Japanese food culture and has been recognized for her work in food preservation.
  • Q: What type of recipes can I find in this book? A: The book includes 125 recipes that range from traditional dishes like Umeboshi (Salted Sour Plums) to modern interpretations such as Zucchini Pickled in Shoyu Koji.
  • Q: How many pages does the book have? A: 'Preserving the Japanese Way' contains 400 pages filled with recipes, insights, and photography.
  • Q: Is this book suitable for beginners in food preservation? A: Yes, the book introduces approachable and easy-to-follow methods for salting, pickling, and fermenting, making it suitable for beginners as well as experienced cooks.
  • Q: What kind of photography is included in the book? A: The book features over 350 documentary-quality photographs that showcase local Japanese communities and the artisanal producers behind traditional preservation practices.
  • Q: When was this book published? A: 'Preserving the Japanese Way' was published on August 11, 2015.
  • Q: What is koji and why is it significant in this book? A: Koji is a fascinating ingredient used in Japanese fermentation that is introduced in the book. It has gained popularity for quick pickling and marinades, making it relevant to contemporary cooking.
  • Q: What is the condition of the book? A: The item is listed in 'Very Good' condition, indicating that it has been well cared for and shows minimal signs of wear.
  • Q: In which category is this book listed? A: 'Preserving the Japanese Way' is categorized under 'Canning & Preserving,' making it a valuable resource for those interested in food preservation.