The Japanese Art of Pickling and Fermenting

Pickling and fermentation have long been central to Japanese cooking, preserving seasonal ingredients while developing complex flavours and textures. The Japanese Art of Pickling and Fermenting introduces these traditional methods of food preservation and their place in Japanese culinary culture. Exploring the relationship between ingredients, time and fermentation, the book offers an introduction to techniques that make use of seasonal produce and reduce food waste. A considered addition to the kitchen bookshelf for those interested in Japanese food, preserving and traditional cooking practices. By Yoko Nakazawa