Preserving the Japanese Way
Author :
Publisher : Andrews McMeel Publishing
Release Date : 2015-08-11
ISBN 10 : 1449471528
Pages : 400 pages
Rating : 4/5 from 21 reviews
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Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today. “In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered. This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren’t just about preserving foods—it's about preserving a way of life.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill “In her first gorgeous book, Nancy delved into the soul of Japanese country cooking. In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery.” —Edward Lee, author of Smoke & Pickles and owner of 610 Magnolia “Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It’s almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.” —Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine

Preserving the Japanese Way

by Nancy Singleton Hachisu

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets

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Preserving the Japanese Way

by Nancy Singleton Hachisu

Preserving the Japanese Way offers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the artisanal products used to make these salted and fermented foods. The arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of

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The Japanese Food Preservation Guide

by Sophia Freeman

The concept of canning and preserving food is economical because you get to save food and preserve the taste. Yes, it is the best thing after cooking. If you are a fan of cooking and preserving food, you will absolutely want to learn how to do this the way the Japanese do. With this book, you learn how to preserve your food using ingredients from Japan. In addition, you will also have access to more than 25 ways the Japanese can

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Canning and Preserving  A Simple Food In A Jar Home Preserving Guide for All Seasons   Bonus  Food Storage Tips for Meat  Dairy and Eggs

by Samantha Michaels

These days, it is very important that you do everything you can to save money, and to make sure that you have something to eat, in case calamities or unprecedented events occur. It is also important that you have some food that will see you through your everyday life. Canned or preserved food is essential in every household because it is easy to make and very delicious, too. This handbook, "Canning and Preserving: A Simple Food in a Jar Home

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Japanese Farm Food

by Nancy Singleton Hachisu

'Japanese Farm Food' offers a unique window into life on a Japanese farm through the simple, clear-flavoured recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm.

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Handbook of Field Methods for Monitoring Landbirds

by C. John Ralph

Presents a compilation of methods that can be used to assay population size, demographics, & status of virtually all species of landbirds in a wide variety of habitats. Suggests priorities for selecting a monitoring method & determining station location. Presents general tasks that determine which species can be monitored, & methods of establishing & maintaining a study plot, journal keeping, & training of personnel. Describes two demographic methods & four types of censuses for determining population size & trends. Methods are suggested for measuring habitat, recording weather, &

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Cebuano Children s Book

by Timothy Dyson

Raise your children in a bilingual fashion with this dual language coloring book. Let your child travel through the exciting journey of Robinson Crusoe while learning both English and another language at the same time. This coloring book is a must for those wanting to raise their children in a bilingual fashion.

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Kamakura Woods

by Nick Tanner

The body of a young woman is found naked and horrifically mutilated deep in the woods around Kamakura. Inspector Saito and Sergeant Mori as they consider the scene have no murder weapon, no motive, no suspect but more problematically no idea who the victim is. As they continue to investigate, first the identity of the victim and then the list of possible suspects they begin to uncover the murky world of Japan's Hostess clubs and one man in particular -

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Be Still and Know

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Social networking via the internet has created an environment where people of all ages, races, nations and socio-economic classes can interact with each other seemingly as equals. It is into this sphere that two individuals, Svetlana Marisova and Ted van Zutphen, met in early 2010 to begin a relationship that culminates with the release of "Be Still and Know." To call what they have an online relationship barely begins to describe what continues to transpire between and through these two people.

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City Maps Takarazuka Japan

by James mcFee

City Maps Takarazuka Japan is an easy to use small pocket book filled with all you need for your stay in the big city. Attractions, pubs, bars, restaurants, museums, convenience stores, clothing stores, shopping centers, marketplaces, police, emergency facilities are only some of the places you will find in this map. This collection of maps is up to date with the latest developments of the city as of 2017. We hope you let this map be part of yet another fun

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Ways of Wisdom

by Billy R. Fincher

Job is an investigation of the problem of divine justice.[30] This problem, known in theology as theodicy, can be rephrased as a question: "Why do the righteous suffer?"[2] The conventional answer in ancient Israel was that God rewards virtue and punishes sin (the principle known as "retributive justice").[31] This assumes a world in which human choices and actions are morally significant, but experience demonstrates that suffering cannot be sensibly understood as a consequence of bad choices and actions, and unmerited

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Nara Japan  767 770

by Ross Bender

This is a study and translation of Shoku Nihongi for the years Jingo Keiun 1 to Hoki 1.

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The Japanese Canning and Preserving Bible

by Martha Stephenson

We all know how delicious many canning and preserving dishes can be. But have you ever tried your hand at canning and preserving the Japanese way? If you have a love of canning and preserving food and would like to do so by utilizing traditional Japanese ingredients, then this is the best canning and preserving bible for you. Inside of this book, The Japanese Canning and Preserving Bible-Learn Canning and Preserving the Japanese Way: Canning and Preserving Food The Easy

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Food Artisans of Japan

by Nancy Singleton Hachisu

An intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu. In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews

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Preservation  the Art and Science of Canning  Fermentation and Dehydration

by Christina Ward

A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration.

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Japan  The Cookbook

by Nancy Singleton Hachisu

The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

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Making Modern Japanese Style Painting

by Chelsea Foxwell

Introduction. Nihonga and the historical inscription of the modern -- Exhibitions and the making of modern Japanese painting -- In search of images -- The painter and his audiences -- Decadence and the emergence of Nihonga style -- Naturalizing the double reading -- Transmission and the historicity of Nihonga -- Conclusion

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The Japanese Way of Tea

by Sen Sōshitsu XV

In this text based on research into primary historical records, the author tells his story both as a historian and practitioner of chanoyu.

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