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

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Author

Hachisu, Nancy Singleton

Language

English

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Syndetics Unbound

Subjects

Subjects

Canning and preserving
Cookbooks
Cooking, Japanese
Fermentation
Fermented foods
Food
Food & Cooking
Food -- Preservation
Food -- Preservation -- Japan
History
Japan
Japanese
Japanese -- Food
Japanese -- Food -- Preservation
Preservation
Salting of food

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Contributors

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

ISBN

9781449450885
9781449460945

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