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. Recipe methods range from the ultratraditionala Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)a to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today. aIn Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered. This is a gorgeous, thoughtfuladare I say spiritualaguide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid arenat just about preserving foodsait's about preserving a way of life.a aRick Bayless, author of Authentic Mexican and owner of Frontera Grill aIn her first gorgeous book, Nancy delved into the soul of Japanese country cooking. In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery.a aEdward Lee, author of Smoke a Pickles and owner of 610 Magnolia aEven if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. Itas almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.a aRuth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet MagazineKOME (RICE): Japanese shortgrain rice (Japonica), which belongs to the same family as Arborio (used to make risotto). ... with equal parts water in a rice cooker, cast iron kettle (tetsunabe, page XIX), or refractory clay pot (donabe, page XVIII).
|Title||:||Preserving the Japanese Way|
|Author||:||Nancy Singleton Hachisu|
|Publisher||:||Andrews McMeel Publishing - 2015-08-11|