Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen - Paperback
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Language:EnglishPublisher:Andrews McMeel PublishingISBN-13:9781524894764ISBN-10:1524894761UPC:9781524894764Book Category:Cooking, Social ScienceBook Subcategory:Regional & Cultural, Methods, Customs & TraditionsBook Topic:Japanese, Canning & PreservingSize:9.50 x 7.90 x 1.30 inchesWeight:2.7536Product ID:SCA8PMJRFG
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
"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...
Language:EnglishPublisher:Andrews McMeel PublishingISBN-13:9781524894764ISBN-10:1524894761UPC:9781524894764Book Category:Cooking, Social ScienceBook Subcategory:Regional & Cultural, Methods, Customs & TraditionsBook Topic:Japanese, Canning & PreservingSize:9.50 x 7.90 x 1.30 inchesWeight:2.7536Product ID:SCA8PMJRFG
Native 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, Japanese Farm Food, was praised in the New York Times, the Los Angeles Times, and the London Times. As one...
Publisher: Andrews McMeel Publishing
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