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Preserving the Japanese Way Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

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ISBN-10: 1449450881

ISBN-13: 9781449450885

Edition: 2015

Authors: Nancy Singleton Hachisu

List price: $50.00
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Preserving the Japanese Way offers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the artisanal products used to make these salted and fermented foods. The arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultra-traditional: Umeboshi (Salt-Dried Sour Plums, Takuan (Rice Bran…    
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Book details

List price: $50.00
Copyright year: 2015
Publisher: Andrews McMeel Publishing
Publication date: 8/11/2015
Binding: Hardcover
Pages: 400
Size: 8.30" wide x 10.00" long x 1.60" tall
Weight: 3.476
Language: English

Nancy Singleton Hachisu moved from California to Japan in 1988, with the intention to stay for a year, learn Japanese, and return to the United States. Instead, she fell in love with a farmer, the culture, and the food, and has made the country her home. Nancy has taught cooking classes for nearly 20 years, and also runs a childrenrsquo;s English immersion program that prepares home-cooked meals with local ingredients. She has been a Slow Food convivial leader for more than a decade, and a food-education leader for Slow Food Japan for the last several years. Nancy, her husband, and three sons live in an 80-year-old traditional farmhouse on an organic farm in rural Japan.