Discover the rich tradition of Japanese pickling and fermenting with expert Yoko Nakazawa.
This guide shares authentic techniques passed down through generations for preserving vegetables using methods like Amazuke, Asazuke, Kasa zuke, Misozuke, and Nukazuke.
Learn how to create delicious and healthful preserved foods at home, connecting with a timeless culinary practice that enhances flavor and nutrition. Perfect for anyone eager to embrace the art of fermentation with clear, supportive instruction.
Hardcover, 288 pages
