About this item
Preserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices.Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life.
About the Author
Nancy Singleton Hachisu is a native Californian, Stanford graduate who has lived with her Japanese farmer husband in an 90-year-old farmhouse in rural Saitama since 1988. Author of four cookbooks: Japanese Farm Food (Andrews McMeel, Sept. 2012) , Preserving the Japanese Way, (Andrews McMeel, Aug. 2015) , Japan: The Cookbook (Phaidon, April 2018) , and Food Artisans of Japan (Hardie Grant, Nov. 2019) . Hachisu's work has been translated into French, Italian, Spanish, German, Portuguese, Dutch, and Japanese. Hachisu appears frequently in Japanese media, documenting her preserving and farm food life as well as visits to artisanal producers in more remote areas of Japan to advocate for Japan's disappearing food traditions. Hachisu also assisted on and appeared in the Salt episode of Netflix's runaway hit: Salt, Fat, Acid, Heat.
