Preserving the Japanese Way , 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.
Preserving the Japanese Way: Tra.
It is by Nancy Singleton Hachisu, author of Japanese Farm Food .
Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices.
Preserving the Japanese Way , 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
