The Japanese Art of Pickling and Fermenting

For anyone drawn to the deeper rhythms of traditional Japanese food culture, this book offers a carefully structured introduction to the craft of pickling and fermenting.

Yoko Nakazawa writes from experience—first as a child preserving seasonal harvests with her family in rural Japan, and now as a grower and teacher in Australia. Her approach is deliberate and grounded, guiding readers through the nuanced distinctions between methods such as amazuke (sweet vinegar pickles), misozuke (miso pickles), nukazuke (rice bran pickles), and others.

Salt ratios, fermentation times, ingredient preparation, and storage are all explained with clarity.

This is not a book of shortcuts. It’s meant for readers who want to understand how these processes work, and what they contribute to flavor, nutrition, and tradition. Nakazawa’s own illustrations support the technical instruction, and her memories lend the book a gentle intimacy without distracting from its purpose.

Recommended for cooks who prefer depth to convenience, and for those curious about the interplay between process, preservation, and cultural continuity.

Hardcover. Color photographs and line drawings throughout.