Kindle (Online PDF) Preserving the Japanese Way: Traditions of

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Kindle (Online PDF) Preserving the JapaneseWay: Traditions of Salting, Fermenting, andPickling for the Modern KitchenCopy link in description to download thisbookbiPreserving the Japanese Way/i, nominated for a 2016 JamesBeard Award in the International Cookbook category,introduces Japanese methods of salting, pickling, andfermenting that are approachable and easy to integrate into aWestern cooking repertoire. Documentary-quality photoessays reveal the local Japanese communities that supportthese long-established preservation practices. It is by NancySingleton Hachisu, author of iJapanese FarmFood/i./bPreserving the Japanese Way: Traditions of Salting,Fermenting, and Pickling for the Modern Kitchen offers a clearroad map for preserving fruits, vegetables, and fish through anonscientific, farm- or fisherman-centric approach. Anessential backdrop to the 125 recipes outlined in this book arethe producers and the artisanal products used to make thesesalted and fermented foods. The more than 350 arrestingphotos of the barrel maker, fish sauce producer, artisanalvinegar company, 200 hundred-year-old sake producer, andtraditional morning pickle markets with local grandmas stillselling their wares document an authentic view of the innercircle of Japanese life. Recipe methods range from theultratraditional&#8212Umeboshi (Salted Sour Plums), Takuan(Half-Dried Daikon Pickled in Rice Bran), and Hakusai(Fermented Napa Cabbage)&#8212to the modern: ZucchiniPickled in Shoyu Koji, Turnips Pickled with Sour Plums, andSmall Melons in Sake Lees. Preserving the Japanese Way
also introduces and demystifies one of the most fascinatingingredients to hit the food scene in a decade: koji. Koji isneither new nor unusual in the landscape of Japanfermentation, but it has become a cult favorite for quickpickling or marinades. Preserving the Japanese Way is a bookabout community, seasonality as the root of preserved food,and ultimately about why both are relevant in our lives today.&#8220InJapan, pickling, fermenting, and salting are elevatedas a delicious and refined art form, one that Nancy SingletonHachisu has mastered. This is a gorgeous,thoughtful&#8212dae I say spiritual&#8212gude to the world ofJapanese pickling written with clarity and a deep respect fortechnique and tradition. Nancy understands that salting cherryblossoms and drying squid aren&#8217tjust about preservingfoods&#8212its about preserving a way oflife.&#8221&#8212Rik Bayless, author of Authentic Mexicanand owner of Frontera Grill &#8220Inher first gorgeous book,Nancy delved into the soul of Japanese country cooking. Inthis stunning new volume, we are introduced to the myriadways of preserving and fermenting that, like the writing andphotography, highlight the gentle elegance and beautifulpatience of Japanese cookery.&#8221 &#8212Edard Lee,author of Smoke &ampPickles and owner of 610 Magnolia&#8220Evn if you never yearned to make your own miso orpickle your own vegetables, this beautiful book will changeyour mind. It&#8217salmost impossible to flip through thesepages without wanting to join Nancy Singleton Hachisu in thelovely meditation of her cooking. This book is unlike anythingelse out there, and every serious cook will want to ownit.&#8221&#8212Ruh Reichl, author of Tender at the Bone andformer editor-in-chief of Gourmet MagazineLink >> https://dewotresno.blogspot.com/?book=1449450881biPreserving the Japanese Way/i, nominated for a 2016 James
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