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Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen Preview this item
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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, Missouri : Andrews McMeel Publishing, [2015] ©2015
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Collects over one hundred recipes that incorporate Japanese methods of salting, pickling, and fermenting, including such offerings as salted cherry blossoms, fish sauce fried rice, pickled young shallots, and kelp-wicked flounder.
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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Nancy Singleton Hachisu; David Tanis; Kenji Miura
ISBN: 9781449450885 1449450881
OCLC Number: 910566575
Description: xxxiii, 365 pages : color illustrations ; 26 cm
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:

Introducing straightforward Japanese methods of salting, pickling, and fermenting that are approachable and east to integrate into a Western cooking.  Read more...
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