An edition of Preserving the Japanese way
(2015)
Preserving the Japanese way
traditions of salting, fermenting, and pickling for the modern kitchen
by Nancy Singleton Hachisu
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Previews available in: English
Subjects
Salting of food, Food, Fermented foods, Japanese, Preservation, Canning and preserving, Japanese Cooking, Fermentation, Cooking, japanesePlaces
Japan
Book Details
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.
Edition Notes
Includes bibliographical references (page 355) and index.
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History
- Created July 19, 2019
- 5 revisions
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| April 30, 2023 | Edited by ImportBot | import existing book |
| October 10, 2020 | Edited by ImportBot | import existing book |
| September 21, 2020 | Edited by MARC Bot | import existing book |
| August 4, 2020 | Edited by ImportBot | import existing book |
| July 19, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |