Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen

Available

Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen

(2015)

By: Hachisu, Nancy Singleton

Nonfiction

Book

Call Numbers:

641.4089/HACHISU,N

Availability

Locations	Call Number	Status
Adult Nonfiction	641.4089/HACHISU,N	Available

Details

PUBLISHED

Kansas City, Missouri : Andrews McMeel Publishing, [2015]
©2015

DESCRIPTION

xxxiii, 365 pages : color illustrations ; 26 cm

ISBN/ISSN

9781449450885, 1449450881, 9781449450885, 1449450881 :

LANGUAGE

English

NOTES

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