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The Japanese Art of Pickling & Fermenting
Preserving vegetables and family traditions
Brief Description
In The Japanese Art of Pickling & Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion for pickling and fermenting ingredients using age-old techniques that have been passed down through generations. Yoko grew up in rural Japan and helped her parents preserve the bounty of their...
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Format: Hardback
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The Japanese Art of Pickling & Fermenting
$5499
Unit price
/
Unavailable
The Japanese Art of Pickling & Fermenting
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Description
In The Japanese Art of Pickling & Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion for pickling and fermenting ingredients using age-old techniques that have been passed down through generations.
Yoko grew up in rural Japan and helped her parents preserve the bounty of their vegetable patch every season using ancient Japanese fermenting techniques. Upon moving to Australia, Yoko began to grow and preserve her own vegetables, sharing her knowledge and recipes for pickling and fermenting all kinds of produce.
In this book, Yoko explains the difference between pickles and ferments and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood and experiences of growing and fermenting vegetables in Australia. This makes the book not only a practical guide filled with valuable knowledge but also one filled with love.
Book Details
INFORMATION
ISBN: 9781923239135
Publisher: Smith Street Books
Format: Hardback
Date Published: 02 September 2025
Country: Australia
Imprint: Smith Street Books
Illustration: colour photographs; 150 Illustrations, color
Audience: General / adult
DIMENSIONS
Width: 187.0mm
Height: 231.0mm
Weight: 1140g
Pages: 288
About the Author
Yoko Nakazawa, born and raised in Japan, has resided in Australia since 2013. Growing up with a father who cultivated vegetables and a mother who expertly cooked and preserved them, Yoko developed a profound appreciation for traditional Japanese practices and fermented foods. Her expertise includes making miso pastes, fermenting pickles, furoshiki wrapping, calligraphy, and kintsugi. As an active cultural ambassador, Yoko conducts cooking and cultural workshops using vegetables she grows, emphasizing the celebration of seasons with fresh produce. She also regularly attends farmers' markets, sharing the flavors of authentic miso paste and pickles.
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