Preserving the Japanese Way

More about the book

Focusing on Japanese preservation techniques, this award-nominated cookbook offers accessible methods for salting, pickling, and fermenting that blend seamlessly into Western cooking. Accompanied by stunning photo essays, it highlights local communities and artisanal producers behind these practices. With 125 recipes ranging from traditional umeboshi to modern zucchini pickles, the book also explores the significance of koji, a key ingredient in Japanese fermentation. Ultimately, it emphasizes the importance of community and seasonality in the art of preservation.