Bibliograph

Preserving the Japanese way, traditions of salting, fermenting, and pickling for the modern kitchen, Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura

Type

Label

Preserving the Japanese way, traditions of salting, fermenting, and pickling for the modern kitchen, Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura

Language

eng

Bibliography note

Includes bibliographical references (page 355) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Preserving the Japanese way

Nature of contents

bibliography

Oclc number

910566575

Responsibility statement

Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura

Sub title

traditions of salting, fermenting, and pickling for the modern kitchen

Table Of Contents

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

Classification