Preserving the japanese way traditions of salting fermenting and pickling for the modern kitchen offers a clear road map for preserving fruits vegetables and fish through a nonscientific farm or fisherman centric approach an essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. Preserving the japanese way traditions of salting fermenting and pickling for the modern kitchen preserving the japanese way nominated for a 2016 james beard award in the international cookbook category introduces japanese methods of salting pickling and fermenting that are approachable and easy to integrate into a western cooking . Preserving the japanese way traditions of salting fermenting and pickling for the modern kitchen offers a clear road map for preserving fruits vegetables and fish through a nonscientific. Booktopia has preserving the japanese way traditions of salting fermenting and pickling for the modern kitchen by nancy singleton hachisu buy a discounted hardcover of preserving the japanese way online from australias leading online bookstore