{"product_id":"preserving-the-japanese-way-traditions-of-salting-fermenting-and-pickling-for-the-modern-kitchen-paperback","title":"Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNancy Singleton Hachisu\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Nancy Hachisu's deep and intimate knowledge of Japanese food culture comes from living most of her life in Japan, married into a farming family, and then beyond what she learned from them, she has relentlessly explored the country's many varied preservation traditions. Her guidance and recipes reflect meticulous research and refinement. This book is the most thorough overall resource that I know of in English on Japanese food preservation techniques.\"\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e-- Sandor Ellix Katz, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Art of Fermentation, Wild Fermentation, \u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e and other books\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003e\u003cb\u003ePreserving the Japanese Way\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, 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 Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eJapanese Farm Food\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003ePreserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen\u003c\/i\u003e 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. Recipe methods range from the ultratraditional-- \u003ci\u003eUmeboshi\u003c\/i\u003e (Salted Sour Plums), \u003ci\u003eTakuan\u003c\/i\u003e (Half-Dried Daikon Pickled in Rice Bran), and \u003ci\u003eHakusai \u003c\/i\u003e(Fermented Napa Cabbage)-- to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. \u003ci\u003ePreserving the Japanese Way \u003c\/i\u003ealso 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. \u003ci\u003ePreserving the Japanese Way\u003c\/i\u003e is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eNative Californian Nancy Singleton Hachisu is a Stanford graduate married to a Japanese farmer since 1988. The early 1930s Hachisu family farmhouse has been the center for many events celebrating traditional agrarian customs such as Tokanya, rice planting, and mochi pounding. Her first book, \u003ci\u003eJapanese Farm Food, \u003c\/i\u003e was praised in the \u003ci\u003eNew York Times, the Los Angeles Times, \u003c\/i\u003e and the \u003ci\u003eLondon Times.\u003c\/i\u003e As one of the top cookbooks of 2012, it was featured in \u003ci\u003eFood \u0026amp; Wine's\u003c\/i\u003e \u003ci\u003eBest of the Best Cookbooks, Vol. 16\u003c\/i\u003e and nominated by the IACP for the Julia Child Award (Best First Book). The French edition, \u003ci\u003eJapon, la cuisine à la ferme, \u003c\/i\u003e includes a preface by Joël Robuchon and won the World Gourmand Award for Best Translation in 2013. Dutch and Japanese editions were published in 2015. Hachisu appears frequently in the Japanese media, documenting her preserving and farm food life as well as visits to artisanal producers in more remote areas of Japan to advocate for Japan's disappearing food traditions.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 9.5 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 25, 2025\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53551189360947,"sku":"9781524894764","price":45.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/s3xxpj-vy.myshopify.com\/products\/preserving-the-japanese-way-traditions-of-salting-fermenting-and-pickling-for-the-modern-kitchen-paperback","provider":"The Celestial Starlit Phoenix ","version":"1.0","type":"link"}