The Japanese Art of Pickling & Fermenting
£27.00 per item
An introduction to pickling and fermentation through recipes, techniques and food culture.
In this book, preserving enthusiast Nakazawa Yōko introduces methods of pickling and fermenting passed down through generations. Explaining the distinction between the two, she outlines the process, from salt ratios and cutting techniques to fermentation times and storage methods.
Raised in rural Japan, Nakazawa learned a variety of ways to preserve seasonal harvests. After moving to Australia, she continued to develop and share recipes and knowledge for pickling and fermenting home-grown produce. Drawing on experiences from both countries, the book offers practical guidance alongside reflections on food cultures.
Nakazawa Yōko was born and raised in Japan and has lived in Australia since 2013. Growing up on a farm, she developed an interest in authentic Japanese food cultures and fermented foods. She runs workshops on making miso, pickles and other fermented foods and regularly takes part in farmers’ markets.
288 pages
19.4 x 3.1 x 23.9 cm
