Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen
(2015)
Nonfiction
Book
Call Numbers:
641.4089/HACHISU,N
Availability
Details
PUBLISHED
Kansas City, Missouri : Andrews McMeel Publishing, [2015]
©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