Free download and read ebooks online Preserving The Japanese Way - Traditions Of Salting, Fermenting, And Pickling For The Modern Kitchen by Nancy Singleton Hachisu full book PDF ePUB Audiobook. Download a free ebooks and kindle audiobook Preserving The Japanese Way - Traditions Of Salting, Fermenting, And Pickling For The Modern Kitchen with ISBN id 9781449450885 full page with book summary. Nancy Singleton Hachisu book PDF ePUB of Preserving The Japanese Way - Traditions Of Salting, Fermenting, And Pickling For The Modern Kitchen published by Andrews McMeel Pub in 2015-08-11. Preserving the Japanese Way released with category Cooking with total 400 pages.
📖 Preserving The Japanese Way - Traditions Of Salting, Fermenting, And Pickling For The Modern Kitchen by Nancy Singleton Hachisu read book online
Preserving the Japanese Way offers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the artisanal products used to make these salted and fermented foods. The arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultra-traditional: Umeboshi (Salt-Dried Sour Plums, Takuan (Rice Bran Fermented Dried Daikon), and Hakusai (Salt-Fermented Cabbage; to the modern: Shoyu Koji Zucchini Coins, Turnips Pickled in Plum Vinegar, and Melon in Sake Lees. Preserving with Salt & Koji also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new, nor unusual in the landscape of Japan fermentation but it has quickly become a cult favourite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why community and seasonality are relevant in our lives today.
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