Nukazuke : the Japanese art of fermented pickling

Nukazuke The Japanese art of fermented pickling

Nami Yamada

Book - 2024

This book provides an exciting introduction to the Japanese method of pickling in a reusable bed of fermented rice bran--a medium that is easy to prepare and maintain at home. Author Nami Yamada is a dietary expert, chef and herbalist, and she provides instructions for 60 fermented pickles including unusual ones made from ingredients like daikon radish, lotus root, shiitake mushrooms, apples, garlic and tofu!

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641.5952/Yamada
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Location Call Number   Status
2nd Floor New Shelf 641.5952/Yamada (NEW SHELF) Due Jan 5, 2025
Subjects
Cooking, Japanese.
Fermentation > Japan.
Fermented foods > Japan.
Fermentation.
Pickled foods > Japan.
Seasonal cooking.
Seasonal cooking > Japan.
Cookbooks.
Genres
Cookbooks
Published
Tokyo ; Rutland, Vermont ; Singapore : Tuttle Publishing [2024]
Language
English
Main Author
Nami Yamada (author)
Physical Description
127 pages : color illustrations ; 26 cm
ISBN
9784805317907
  • An Invitation to Nukazuke Pickling
  • What is Fermentation?
  • How Nukazuke Fermentation Works
  • Chapter 1. The Nukazuke Pickling Bed
  • How Nukazuke Pickles Are Made
  • Pickling Containers
  • Nuka, the Heart of the Pickling Bed
  • Basic Pickling Bed Ingredients
  • Ingredients to Add Flavor to the Pickling Bed
  • Making the Pickling Bed
  • Throw-Away Pickling
  • Mixing the Pickling Bed
  • Adding Nuka and Salt to the Pickling Bed
  • Chapter 2. Basic Pickling Instructions
  • Preparing the Ingredients
  • Vegetables
  • Fish
  • Meat
  • Pickling Vegetables
  • Cauliflower
  • Salad Turnips
  • Kabocha Squash
  • Cabbage
  • Cucumber
  • Burdock Root
  • Komatsuna Greens
  • Taro Root
  • Potato
  • Celery
  • Daikon Radish
  • Eggplant
  • Carrot
  • Bell Pepper
  • YamaimoYam
  • Lotus Root
  • Other Vegetables to Pickle
  • Asparagus
  • Green Beans
  • Okra
  • Pickling Melon
  • Young Ginger
  • Udo
  • Zucchini
  • Bamboo Shoot
  • Malabar Spinach
  • Seri
  • Nanohana (Brassica Blossoms)
  • Napa Cabbage
  • Fuki
  • Broccoli
  • Radish
  • Mizuna Greens
  • Myoga (Japanese Ginger)
  • Warabi (Bracken Fiddleheads)
  • Pickling Seafood and Meat
  • Saba (Mackerel)
  • Maguro (Bluefin Tuna)
  • Shrimp
  • Squid
  • Octopus
  • Chicken Wings
  • Chicken Thighs
  • Unusual Pickles
  • Avocado
  • Shiitake Mushroom
  • Other Mushrooms
  • Fava Bean
  • Onion
  • Cherry Tomato
  • Persimmon
  • Apple
  • Kiriboshi Daikon
  • Dried Kombu
  • Soybeans
  • Egg
  • Cheese
  • Tofo
  • More Unusual Pickles
  • Salted Horse Mackerel
  • Green Ume
  • Small Melons
  • Dried Persimmon
  • Garlic
  • Watermelon Rind
  • Chapter 3. A Nukazuke Pickling Calendar and a Troubleshooting Guide
  • A Nukazuke Pickling Calendar
  • The Spring Pickling Bed
  • The Summer Pickling Bed
  • The Fall Pickling Bed
  • The Winter Pickling Bed
  • A Troubleshooting Guide
  • Chapter 4. Recipes Using Nukazuke Pickles and Nuka Pickling Mash
  • Basic Recipes-Soup Stock and Cooked Rice
  • Recipes Using Nukazuke Pickles
  • Potato with Creamy Avocado
  • Sea Bream Carpaccio
  • Pan-Fried Pork Chops
  • Sauteed Chicken with Leeks
  • Crispy Squid Balls
  • Pickled Tofu and Vegetable Salad (Shira-Ae)
  • Chicken Tender and Kombu Soup
  • Beef, Bell Pepper and Bamboo Shoot Stir-Fry

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