Preserving the Japanese Way
Nancy Singleton Hachisu
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What a joy to spend time with this immersive guide to Japanese methods of pickling, brining, drying, smoking, and fermenting vegetables, meat and seafood. Hachisu, an American married to a Japanese farmer, has lived for more than 25 years in rural Japan, learning traditional home methods as well as visiting and documenting the work of artisans who create foods such as fish sauce, half-dried seafood called himono, regionally specialized miso, and soy sauce. She includes recipes for making the preserved foods as well as using them in an array of dishes. Absorbing and impressive!
Cloth. Color photographs throughout.