Signed Edition: Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu) Updated Paperback Edition

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Signed Edition: Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu) Updated Paperback EditionPreserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary quality photo essays reveal the local Japanese communities that support these long established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food.

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