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

Hachisu (Japanese Farm Food), an American living on an organic farm in rural Japan, here explores the ancient Japanese traditions of preserving. While conventional recipes often call for large amounts of ingredients and ferment or dry for days, weeks, and/or even months outdoors, Hachisu's recipes can be made in smaller quantities in modern Western kitchens. Dishes include eggplant pickled in soy mustard, sake ice cream with figs, thinly sliced ginger pickles, and homemade soy milk. The copious, clear photos, equivalent measures, lists of resources and recommended shops, and the author's many cooking tips make this an important reference. Her introductions to traditional craftspeople, well-known chefs, culinary experts, and entrepreneurs transport readers around the globe, creating a cookbook that reads like a hard-to-put-down novel or a travel diary. VERDICT A useful and distinct resource.-Ruth Amernick, San Francisco P.L. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.