Nancy Singleton Hachisu

Preserving the Japanese Way (eBook, ePUB)

Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

• Format: ePub

Produktbeschreibung

This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional- Umeboshi(Salted Sour Plums), Takuan(Half-Dried Daikon Pickled in Rice Bran), and Hakusai(Fermented Napa Cabbage)- to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Wayis a book about community, seasonality, and ultimately about why both are relevant in our lives today. "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." -Rick Bayless, author of Authentic Mexicanand owner of Frontera Grill

Produktdetails

• Verlag: Andrews McMeel Publishing, LLC
• Seitenzahl: 400
• Erscheinungstermin: 5. Oktober 2021
• Englisch
• ISBN-13: 9781449471521
• Artikelnr.: 68380326

Autorenporträt

Native Californian Nancy Singleton Hachisu is a Stanford graduate married to a Japanese farmer since 1988. The early 1930s Hachisu family farmhouse has been the center for many events celebrating traditional agrarian customs such as Tokanya, rice planting, and mochi pounding. Her first book, Japanese Farm Food, was praised in the New York Times, the Los Angeles Times, and the London Times. As one of the top cookbooks of 2012, it was featured in Food & Wine's Best of the Best Cookbooks, Vol. 16 and nominated by the IACP for the Julia Child Award (Best First Book). The French edition, Japon, la cuisine à la ferme, includes a preface by Joël Robuchon and won the World Gourmand Award for Best Translation in 2013. Dutch and Japanese editions were published in 2015. Hachisu appears frequently in the Japanese media, documenting her preserving and farm food life as well as visits to artisanal producers in more remote areas of Japan to advocate for Japan's disappearing food traditions.