Preserving the Japanese way: traditions of salting, fermenting, and pickling for the modern kitchen

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Author

Hachisu, Nancy Singleton

Publisher

Varies, see individual formats and editions

Publication Date

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Language

English

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Subjects

Subjects

Canning & Preserving
Canning and preserving
Cookbooks
Cooking
Cooking, Japanese
Essays & Narratives
Fermentation
Fermented foods
Food
Food -- Preservation -- Japan
History
Japanese
Japanese -- Food -- Preservation
Methods
Preservation
Regional & Ethnic
Salting of food

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Contributors

Hachisu, Nancy Singleton Author
Miura, Kenji,1956- photographer
Tanis, David writer of foreword

ISBN

9781449450885
9781449460945

UPC

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