Preserving the Japanese Way by Nancy Singleton Hachisu
+ $ shipping surcharge
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
Photography by Bobbi Lin and Rocky Luten
Details & Materials -
8.2" L x 9.9" H
Meet the Maker
Kansas City, MO
Andrews McMeel is an independent book publisher based in Kansas City; they publish cool comics, humor, and children’s books, but we love them for their cookbooks. They’re original and delightful—and usually have stunning pictures, too.View Full Profile
Our Tips & Stories
How we'd use this beauty in our own homes.
From pantry to present in no time at all.
These cookies go by many names—we just call them delicious.
Plus: how to make your own in a pinch.
A Similar Style
Elsewhere on Food52
Today’s Top Story
So Hot Right Now