Kind of a big dill.

Once you’ve pickled all the cucumbers, red onions, and radishes you possibly want to pickle, what’s next? Japan has an ancient preserving tradition that encompasses everything from, yes, cucumbers, to salted sour plums (umeboshi), cabbage, carrot, and so much more. Nancy Singleton Hachisu, the author of Japanese Farm Food, brings us the guide on preserving the Japanese way—the way producers in her rural village in Japan do things—with 125 non-scientific yet refined recipes.

We can’t wait to make daikon kimchi and our own miso paste. They both seem simple enough, and there are more adventurous recipes for those who’ve always wanted to make their own tofu or sake. We’ll get there one day—we know Preserving the Japanese Way will help us along.

  • Length 400 pages