Cookbooking

The Japanese Art of Pickling and Fermenting: Preserving Vegetables and Family Traditions

By Yoko Nakazawa

Smith Street Books, 2025

Publisher Description

Preserving expert Yoko Nakazawa shares 125 recipes and the age-old techniques passed down through her family—from quick asazuke to rice-bran nukazuke—guiding readers through salt ratios, fermenting times, and storage.

Find The Book

Related Books

Also in FermentationFood Preservation
Essential Food Preserving Cover

Essential Food Preserving: The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs

By Julia Skinner

Also in Japan
Japanese Farm Food Cover

Japanese Farm Food

By Nancy Singleton Hachisu

Also in Food Preservation
Jerky Cover

Jerky: The Fatted Calf’s Guide to Preserving and Cooking Dried Meaty Goods

By Taylor Boetticher and Toponia Miller

Also in Fermentation
Mastering Fermentation Cover

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods

By Mary Karlin

Also in Japan
Nanban Cover

Nanban: Japanese Soul Food

By Tim Anderson

Also in Food Preservation
Preserving Italy Cover

Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions

By Domenica Marchetti

Also in Fermentation
The Art of Fermentation Cover

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World

By Sandor Ellix Katz

Also in Fermentation
The Kimchi Cookbook Cover

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

By Lauryn Chun and Olga Massov