Description: Introduces traditional Japanese methods of preserving food with salting, pickling, and fermenting with 125 recipes for preserving fruits, vegetables, and fish.
Review Quotes: "I find myself reaching for all of Nancy's books in the kitchen, but Preserving the Japanese Way is my new favorite for long projects. The book helps you understand Japanese preservation and makes it easy to succeed!"
(Flynn McGarry, Chef/Co-Owner GEM, NYC)