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Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen

Author: Nancy Singleton Hachisu; David Tanis; Kenji Miura
Publisher: Kansas City, MO : Andrews McMeel Publishing, LLC, 2015.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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 fisherman-centric 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  Read more...
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Genre/Form: Electronic books
Cookbooks
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Nancy Singleton Hachisu; David Tanis; Kenji Miura
ISBN: 9781449471521 1449471528 9781449460945 1449460941
OCLC Number: 919498635
Description: 1 online resource
Contents: Preserving a way of life --
Salt, wind, and sun --
Miso --
Soy sauce --
Fish sauce --
Rice vinegar, sour plums, and persimmons --
Koji, sake lees, and rice bran --
Tofu, natto, and Konnyaku --
Katsuobushi, Konbu, and Niboshi --
Chile peppers and kimchee --
Sake, Shochu, and tea --
Afterword: The Snow of 2014 --
Glossary of Japanese produce --
Fruits and vegetables by pickling method.
Responsibility: Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura.

Abstract:

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 fisherman-centric 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 hundred-year-old 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.

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