Preserving the Japanese Way

Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen



In this follow-up to her book Japanese Farm Food, author Nancy Singleton Hachisu explores traditional Japanese preservation techniques in an approachable, inspirational way. Features documentary-style photography of the artisan communities keeping these preservation techniques alive. Hardcover, 400 pages, with 350 color photographs and 125 recipes.

Learn how to make umeboshi (salted sour plums) at home with this recipe from Nancy's book.



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